Slow Cooker Sweet Potato and Chickpea Curry
Roasted Garlic Couscous
Ingredients
- ½ (10-oz) pkg frozen diced sweet potatoes
- ¾ cup dried chickpeas
- 1 tomato, diced
- ¾ cup chopped onion
- 1 clove garlic, minced
- 1½ cups vegetable broth
- ½ (13.5-oz) can unsweetened coconut milk
- 1 Tbsp curry powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
- 1 cup frozen green peas
- 2 Tbsp chopped fresh cilantro
Instructions
- Combine potatoes, chickpeas, tomato, onion, and garlic in a 3-or 4-quart slow cooker. Add broth, coconut milk, curry powder, salt, and pepper.
- Cover and cook on LOW 6 to 8 hours. Stir in spinach and peas. Cover and cook 30 minutes longer. Stir in cilantro. Serve over couscous.
Side Dish Ingredients
- 1 (5.8-oz) pkg roasted garlic couscous
Side Dish Instructions
- Cook couscous according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
392
|
186
|
578
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 15 | 7 | 22 |
| Carb (g) | 55 | 36 | 91 |
| Fiber (g) | 15 | 3 | 18 |
| Sodium (mg) | 599 | 499 | 1098 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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