Name: Sweet Potato and Chickpea Curry
Total time: 310 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Onions; 2 Cloves of Garlic; Large Knob of Ginger; 400ml Coconut Milk; 400g Tinned Tomatoes; 400g Cherry Tomatoes; 400g Chickpeas; 3 Sweet Potatoes; 1 Tsp Garam Masala; 1 Tsp Chilli Flakes; 1 Tsp Cumin; 1 Tsp Turmeric; 200g Spinach Leaves; 4 Tbsp Coconut Yoghurt; Bunch of Coriander; Salt; Pepper

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The most warming cuzza you will ever eat. The softest chickpeas and sweet potatoes in a rich tomatoey, coconutty sauce. Served with a cooling dollop of yoghurt.

Sweet Potato and Chickpea Curry

Start by dicing your sweet potatoes and slicing your onion. Chop your ginger up into stalks and finely slice up your garlic and add a pinch of salt.

Place all of the ingredients except the spinach, coriander and chilli flakes into a Crock-Pot Express Multi-Cooker, stir thoroughly and cover.

Set the Crock-Pot Express Multi-Cooker to the slow cook function and leave this to cook for 5 hours or until the sweet potatoes softened.

Remove the cover, set the Crock-Pot Express Multi-Cooker to the sauté function and cook on high until the sauce thickens to the desired level.

Stir in the spinach thoroughly until the spinach wilts, chop up your coriander (saving a handful for garnish) and add this followed by your chilli flakes. 

Plate it up and add a dollop of your coconut yoghurt to the top along with a sprinkle of your coriander, then tuck into this delicious dish.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£5-£8

Indian

Vegan

Veggie

Pescatarian

9 K8 A5193 2

Dinner

Place all of the ingredients except the spinach, coriander and chilli flakes into a Crock-Pot Express Multi-Cooker, stir thoroughly and cover.

Remove the cover, set the Crock-Pot Express Multi-Cooker to the sauté function and cook on high until the sauce thickens to the desired level.

Stir in the spinach thoroughly until the spinach wilts, chop up your coriander (saving a handful for garnish) and add this followed by your chilli flakes.

Plate it up and add a dollop of your coconut yoghurt to the top along with a sprinkle of your coriander, then tuck into this delicious dish.

Dinner Party

Meal-Prep

Onion

Garlic

Clove

Ginger

Knob

Coconut Milk

Millilitre

Chopped Tomatoes

Gram

Cherry Tomatoes

Tomato

Drained Cooked Chickpeas

Chickpea

Sweet Potato

Potato

Garam Masala

Teaspoon

Chilli Flakes

Cumin

Turmeric

Spinach

Coconut Yoghurt

Yoghurt

Tablespoon

Coriander

Bunch

Salt

Black Pepper

Curry

Chickpeas

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