Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can diced tomatoes
- 1/2 cup canned coconut milk (full fat, not light)
- 2 medium sweet potatoes, chopped into a 1/2 -inch dice
- 1 large yellow onion, diced
- 1 red bell pepper, roughly chopped
- 5 tablespoons minced garlic
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1/2 tablespoon turmeric
- 5 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1/2 lime
- 2 cups baby spinach
- 1 cup frozen or canned peas
- Cilantro and avocado to garnish
Instructions
- Add all ingredients to the slow cooker except the spinach and peas
- Stir well to incorporate the spices with the vegetables and coconut milk. Cover the slow cooker and cook on high for 2-2.5 hours, or low for 4-5 hours
- At the end of the cook time, stir in the spinach and peas. If you’d like it a bit more creamy and saucy, you can add an additional 1/2 cup coconut milk. Let sit for about 10 minutes to let the spinach wilt and the peas heat. Add any additional salt and pepper to taste
- Serve with cilantro and avocado, or toppings such as Greek yogurt, with white rice, cauliflower rice, or naan bread