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Short Ribs with Polenta
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Coconut Chickpea Curry
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Coconut Chickpea Curry

Coconut Chickpea Curry

written by Ariana Negri

Prep Time 20 minutes   Cook Time 4 hours   Yield Amount 8 servings

 

INGREDIENTS 

  • ½ white onion, diced 
  • 2 cloves garlic, grated 
  • 2 c. sweet potatoes, peeled and diced 
  • 1 c. carrots, chopped 
  • 1 eight-ounce can of diced tomatoes 
  • 4 c. spinach 
  • 1 eight-ounce can chickpeas, drained and rinsed 
  • 2 fifteen ounce cans coconut milk 
  • ¼ c. white quinoa 
  • 1 tbsp. ginger paste 
  • 1 tbsp. lemongrass paste 
  • 1 tbsp. garlic chili paste 
  • 1 tbsp. turmeric 
  • 2 tsp. tamari 
  • ½ tsp. chili flakes 
  • ½ tsp. salt 
  • ½ tsp. pepper 

 

INSTRUCTIONS

  1. Add all of the ingredients to a slow cooker.
  2. Stir to thoroughly combine the ingredients.
  3. Cover the slow cooker with the lid and set the slow cooker to cook for 3-4 hours.
  4. Once the sweet potato is soft, the curry is done. 
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