Slow Cooker Sweet Potato and Chickpea Curry

Ingredients

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1/4 teaspoon sea salt
• 1 tablespoon curry powder
• 2 medium sweet potatoes, diced
• 1 cup vegetable stock
• 1 cup tomato puree
• 1 cup cooked chickpeas
• 1 cup coconut milk
• Juice of 1 lime
• 1/4 cup fresh chopped cilantro
• 1/2 cup plain yogurt 
• 2 cups brown rice, for serving

Directions

Heat a skillet over medium heat. Add the coconut oil and the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the salt and curry powder and cook for another minute. Transfer to a slow cooker pot. 

Add the sweet potatoes, stock, tomato puree and chickpeas. Stir and cover. Cook on low for 6-8 hours. Stir in the coconut milk and lime juice. 

Serve over the brown rice, topped with the cilantro and yogurt.