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Slow Cooker Summer Tomato and Chickpea Curry [Vegan, Gluten-Free]

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This is a quick and easy curry meal prep for weekday lunches. It does have to sit in a slow cooker for several hours, but aside from that, prep is easy peasy! Put in some sweet potatoes, chickpeas, coconut milk, throw it into the slow cooker, and you're halfway to a delicious curry that you hardly have to lift a finger for!

Slow Cooker Summer Tomato and Chickpea Curry [Vegan, Gluten-Free]

Serves

4

Cook Time

240

Ingredients

  • 2 small sweet potatoes, chopped into bite-sized pieces
  • 1 14.5-ounce can of chickpeas, drained, and rinsed
  • 1-14 ounce can of diced tomatoes
  • 1-14 ounce can of light coconut milk
  • 1 tablespoon fresh grated ginger (if you are not used to ginger, use 1/2-1 teaspoon, or 1/4 teaspoon dried)

Preparation

  1. Combine everything in your slow cooker, set to medium heat, and cook for 4 hours. Stir every 30-60 minutes. That’s it!

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AUTHOR & RECIPE DETAILS


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Beginner vegan desserts that'll satisfy your sweet tooth. I'm Kimmy, a holistic nutritionist and author of Rock My Vegan Socks. I'm on the path to healthy living and loving myself and I want to share my passion for kale and chocolate with you! I focus on allergy-friendly recipes and you will find some appetizing healthy eats as well as some delicious indulgences here.


 

 

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