Recipes
Slow cooker sweet potato and chickpea curry
The batch cooking continues with this Sweet Potato & Chickpea Curry from @beatthebudget.
The batch cooking continues with this Sweet Potato & Chickpea Curry from @beatthebudget.
Cook: 5 Hours
Serves: 12
Price: £0.99 per serving
Nutritional Information
Each 377g serving contains
Energy
10941kj
694kcal
10941kj
694kcal
35%
Fat
15.1g
15.1g
Med
22%
22%
Saturates
10.2g
10.2g
High
51%
51%
Sugars
14.3g
14.3g
Low
16%
16%
Salt
0.98g
0.98g
Low
16%
16%
4
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2902kj/694kcal
Typical energy values per 100g:
2902kj/694kcal
Ingredients
2.5kg Sweet Potatoes, peeled and chopped into cubes
3 x 240g cans of Chickpeas, rinsed
300g bag of Spinach
2 x 400ml cans of Coconut Milk
200g Asda Red Thai Curry Paste
300g (2 bags) of Kale
Fresh Mint, leaves torn to serve
1kg Rice, thoroughly rinsed
200g Salted Peanuts, optional topping
400ml - 600ml Vegetable Stock
Method
1
To your slow cooker, add the peeled/cubed potatoes, red thai curry paste, coconut milk and vegetable stock. Use 400ml of vegetable stock for a thicker curry, or 600ml for a looser curry.
2
Cook on high for 3 hours or on low for 5 hours.
3
Then, using a hand blender, roughly blend the curry, leaving lots of chunks of sweet potatoes. Add the spinach & chickpeas and cook for a further 30 minutes.
4
During this time, cook your rice according to packet instructions. Steam your kale above the rice.
5
Serve a portion of curry, rice and kale into a bowl. Top with fresh mint & an optional sprinkle of salted peanuts.
6
To batch cook: Store the rice, curry and kale separately. Store the rice in the fridge/freezer as soon as it’s cool. Freeze ?’s of the rice, curry and kale and defrost in the fridge overnight. Reheat the curry over the hob for 2-4 minutes or until piping hot. Reheat the rice in the microwave for 3 minutes on high.