Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium (150g) yellow onion, finely diced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • ½ tsp (1g) salt
  • ¼ tsp (0.5g) crushed red pepper flakes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) lime juice, freshly squeezed

Instructions:

  1. Place the diced sweet potatoes, onion, garlic, ginger, and chickpeas into the slow cooker. Note: Keep the potatoes in a single or double layer for even cooking.
  2. In a small bowl, whisk together the vegetable broth, curry powder, turmeric, salt, and red pepper flakes until smooth.
  3. Pour this liquid over the vegetables and stir until every piece is evenly coated, then add the diced tomatoes on top.
  4. Cover and cook on High for 3-4 hours until the sweet potatoes are fork tender. If you're doing this during the work day, set it to Low for 7-8 hours.
  5. Open the lid and stir in the full fat coconut milk and fresh lime juice.
  6. Set the slow cooker to the 'Warm' setting for another 10-15 minutes until the sauce thickens and looks glossy.
  7. Taste the sauce. If it feels too heavy, add another squeeze of lime.
  8. Stir one last time and serve immediately.