A vegetarian meal.


  • 2 tbsp olive oil
  • 1 tsp red chili, chopped
  • 1 tbsp ginger, chopped
  • 2 cloves of garlic, finely chopped
  • 1 onion, chopped
  • 2 sweet potatoes, peeled and diced
  • 2 red peppers, chopped into 1 cm pieces
  • 410 g can chickpeas, drained
  • 1 tbsp lemongrass puree or 1 crushed lemongrass
  • 2 tsp tamarind paste
  • juice of 1 large lime
  • salt, pepper
  • 4 tbsp coriander, chopped


Portion: 4
Preparation: 10-15 minutes to chop, cut and dice
Cooking time: 4-5 hours on low or 3-4 hours on high

  1. Before turning on the slow cooker place the pot on the hob and heat the oil.
  2. Add the chili, ginger, garlic and onion and fry them until soft.
  3. Once the onion has a little colour add the remaining ingredients (except the chopped coriander) into the slow cooker and cook on low for 4-5 hours or on high for 3-4 hours.
  4. If it is too juicy cook for a further 15 minutes without the lid, stirring occasionally, to evaporate some of the liquid. Mind you that stirring will break the sweet potato cubes and they can turn mushy.
  5. Stir in the coriander.
  6. Serve with naan bread and sour cream.
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