Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30g) red curry paste
  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup (150g) frozen peas
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 1 cup (240ml) low-sodium vegetable broth
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper

Instructions:

  1. Drizzle the olive oil into the bottom of the slow cooker. Add the diced onion, minced garlic, and grated ginger. Stir in the curry paste until the aromatics are evenly coated and fragrant.
  2. Add the cubed sweet potatoes, diced red bell pepper, and drained chickpeas on top of the aromatic base. Ensure the vegetables are spread evenly.
  3. In a separate small bowl, whisk together the light coconut milk, vegetable broth, soy sauce, salt, and pepper. Pour this mixture over the vegetables until they are nearly submerged.
  4. Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours until sweet potatoes are fork-tender.
  5. Stir in the frozen peas during the last 15 minutes of cooking.