In some vegetarian meals the absence of meat leaves a distinct lack of something, a void that is filled with tofu or seitan. But the best meatless dishes are the ones where the flavors are full and robust, where the addition of meat would only detract from the perfect harmony of the other ingredients. This is just such a dish, and it’s not only vegetarian, it’s vegan! But please don’t let that turn you off! This is not a meal of deprivation. This one pot wonder is a perfect balance of textures and flavors in a decadent creamy sauce.
Classically, vegetable curry is made with regular potatoes, but the bright orange color and sweetness of sweet potato enhances both visual appeal and flavor. Using a pre-made curry blend keeps the ingredients list short and the flavors balanced. Almost any curry will work here: classic mild yellow curry, warm garam masala, or hot madras. The slow cooker leftovers will keep in the refrigerator for about a week; the flavor only gets better with reheating.
Sweet Potato Spinach and Chickpea Curry
4
5 minutes
8 hours
8 hours, 5 minutes
1 can (14 oz./400 ml) chickpeas
2 medium sweet potatoes, peeled and cut into 1” dice
1” section of fresh ginger, peeled and grated
2 cloves garlic, peeled and minced
1 serrano pepper, seeded and minced
1 tablespoon (6 g) curry powder
1 teaspoon (7 g) salt
1/2 (1 g) teaspoon black pepper
1 can (14 oz./400 ml) coconut milk
11 oz. (312 g) fresh spinach (or frozen spinach, thawed and drained)
Place chickpeas and sweet potatoes in bottom of slow cooker.
Add ginger, garlic, serrano, curry powder, salt, and pepper and toss to coat.
Pour coconut milk over top and cook on low for 8 hours. Stir in spinach and continue to cook for 10 minutes with lid off. Serve alone or with basmati rice.
For a greater depth of flavor, sauté the ginger, garlic, and serrano for 2 minutes in a tablespoon of olive oil before adding to the slow cooker.
