Sweet Potato Curry

Sweet Potato Curry is a vegan curry recipe that will be perfect for those crazy days and nights!

You know those nights where you literally cannot think of one thing to make for dinner (besides cold cereal)?  Between kids, carpools, grocery shopping and checking emails I only have about 3 brain cells left by 6pm. This super yummy, nutritious, vegan curry that will make your tastebuds go wild! The best part is it can be made in the crockpot! Yes, I know, music to a busy lady ears.

This has quickly become a staple at my house, I make it at least once a week. Don’t let the pumpkin scare you….it makes it super creamy!

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Crockpot Pumpkin and Sweet Potato Curry

Ingredients

• 15 ounce can of coconut milk, full fat
• 2 cups pumpkin puree
• 2 cups vegetable stock (or chicken)
• ½ TBSP curry powder
• ¼ tsp turmeric powder
• 2 tsp garam masala
• 1 tsp salt
• ¼ tsp black pepper
• ½ onion, diced
• 2 garlic cloves, minced
• 3 carrots, chopped
• 3 cups cubed sweet potato
• 2 cans garbanzo beans, drained and rinsed
• Juice of 1 lime
• ½ cup raw cashews

Instructions

1. Add coconut milk, pumpkin, stock and all spices into crockpot. Whisk.
2. Add in garlic, carrots, potatoes, beans, cashews and lime juice to the mixture. Stir
3. Cook on low for 6-8 hours
4. Serve over rice, quinoa or zucchini noodles

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