Bursting with coconut, curry goodness, this savoury meal will keep you satisfied long after you’ve taken your last delicious bite.
So it doesn’t seem so long ago that I posted a sweet potato recipe. Like… last Thursday??? I find I use them at least once a week though. They help stave off my potato chip cravings. Kind of.
And I’m excited to share this meal with you because it’s another quick, easy meal for weekday lunches. It does have to sit in a crockpot for several hours, but aside from that, prep is easy peasy!
Crockpot Curry (makes 4 good-sized lunches)
2 small sweet potatoes, chopped into bite-sized pieces
1 can of chickpeas, drained & rinsed
1 14oz can of diced tomatoes
1 14oz can of light coconut milk
1 tbsp fresh grated ginger **if you are not used to ginger, use .5-1 tsp (or 1/4 tsp dried)
Combine everything in a your crockpot, set to medium heat and cook for 4 hours. Stir every 30-60 minutes.
I’ll be honest, I got this idea from a blog I used to follow, however it appears the blog is no longer active. I thought I would at least give EC credit though =)
What are your easy weekday lunches?