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Beans and Legumes

Sweet Potato and Garbanzo Bean Curry
1 each ( 14 oz. can) light coconut milk
1/4 cup Nature's Place Organic tomato paste
1 tablespoon Grated fresh ginger
2 teaspoons minced garlic
1 tablespoon Taste of Inspirations Crushed Black Pepper Dipping oil
1 tablespoon curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Inspirations Fleur de Sel sea salt, or to taste
1 pinch cayenne, or to taste
3 medium sweet potatoes (about 2 lbs.), peeled and cut into 11/2-inch chunks
2 15 oz Cans Nature's Place Organic garbanzo beans, rinsed and drained
1 medium onion, finely chopped
1/2 ( 16 oz.) bag Nature's Place Organic Frozen green peas, thawed
3 tablespoons finely chopped Nature's Place Organic cilantro
4 each cilantro sprigs (optional garnish)
2 tablespoons Inspirations Nonfat Plain greek yogurt
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Sweet Potato and Garbanzo Bean Curry

Sweet Potato and Garbanzo Bean Curry

Sweet Potato and Garbanzo Bean Curry
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:450 minutes
1. In a medium bowl, combine coconut milk, tomato paste, ginger, garlic, oil, curry powder, turmeric, cumin, pepper, salt, and cayenne and whisk until smooth.
2. Add sweet potatoes, garbanzo beans, and onion to a slow cooker. Pour coconut milk mixture over the vegetables and stir to combine.
3. Cover and cook 7 1/2 hours on low or 3 hours, 45 minutes on high.
4. Add peas and chopped cilantro. Mix until combined. Cover and cook an additional 30 minutes on low or 15 minutes on high.
5. To serve, divide curry among 4 bowls and garnish each bowl with a cilantro sprig and a dollop of Greek yogurt, if desired.
Source: Hannaford fresh Magazine, September - October 2012