Set it and forget it! This slow cooker chickpea coconut curry is vegan, soy free, and deliciously comforting!
Ingredients
- 1 3/4 cups Chickpeas (cooked)
- 1 Sweet Potato (large, cubed)
- 1 Yellow Onion (chopped)
- 1 Red Bell Pepper (large, chopped)
- 3 cups Fire Roasted Diced Tomatoes (from the can, with juices)
- 1 tbsp Cumin
- 2 tsp Paprika
- 2 tsp Turmeric
- 1 tsp Ginger (minced)
- Sea Salt & Black Pepper (to taste)
- 3 cups Broccoli (chopped into florets)
- 1 3/4 cups Canned Coconut Milk
- 1 cup Jasmine Rice (dry, rinsed)
Instructions
- Add the chickpeas, sweet potato, onion, bell peppers, tomatoes, cumin, paprika, turmeric, and ginger to the slow cooker. Season with salt and pepper.
- Cover and cook for four hours on high or six hours on low. During the last hour, add the broccoli and coconut milk.
- 30 minutes before serving, cook the rice according to the package directions.
- Divide evenly between bowls and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to four days.
- Additional Toppings: Top with chopped cilantro.
- Additional Protein: Add chicken.