Slow Cooker Chickpea Sweet Potato Korma

By Aileen Cox Blundell

I’m a working mum (and that is an understatement). I love to cook, but sometimes cooking can become a chore if I’m super busy. I’ve been talking with my lovely baby-led feeding community lately and to my relief, I’m not the only one who feels that way. So, when Dunnes Stores asked me to create some handy back to school dinners to make life easy I thought it couldn’t have come at a better time for me and you!

It’s so nice to know your not alone, isn’t it? 

To start with, I bought as many ingredients as I could from the Dunnes Stores Everyday Savers range from chickpeas to tinned tomatoes, peas, sweet potatoes for €1 and brown rice. I also doubled the ingredients below so I not only made one dinner but also another one for the freezer! Super handy.

I have been inspired by you to create more slow cooker recipe (crock-pot recipe) that you can whip up in the morning, so that when the 5:00 pm chaos hits you’ll already have a healthy family dinner that is baby-friendly ready to eat!

There is a very, very small amount of prep with this recipe since you’ll want to chop some onion, garlic, and ginger and give it a little cook to release the flavours. You could skip this step and just throw them in the pot, but you’ll lose a bit of flavour in the sauce that way. 

I also like to use a stick blender for this recipe so that I can leave everything in the slow cooker, but you could use a blender or food processor too, this is just to smooth out the sauce. This honestly takes less than 15 minutes and the rest you can just sit back and wait for those delicious smells to waft through your house.

If I’m feeling really productive, when I measure out the spices I like to measure out a second set into a little container so that I can save it for the next time I make the korma. That way I don’t have to measure out the spices again.

If you don’t have four hours, this can be made in the oven at 150ºC (300ºF) for 2.5 hours.

PS. Don’t forget to add your frozen peas 10 minutes before it’s done!

More easy dinner ideas:

Slow Cooker Lemon and Garlic Chicken

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Heavenly slow cooker lemon & garlic chicken!

Slow Cooker Vegetarian Chilli

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One recipe, 3 different baby led weaning dinners.

Slow Cooker Pumpkin Curry

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Another healthy slow cooker dinner for your recipe box!

Baby Led Weaning Meatless Meatballs

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These vegetarian meatballs are a great recipe for kids who don’t like to eat meat.

Slow Cooker Chickpea Sweet Potato Korma

5 from 1 vote

Prep: 10 minutes minutes

Cook: 4 minutes minutes

Total: 14 minutes minutes

Servings: 4 Adults & Children

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Super easy vegan & dairy free baby led weaning recipe that is a healthy family dinner too! 4 hours in a crock-pot or 2 in the oven!

Ingredients

• • 2 medium onions
  • 1 thumb size of Ginger
  • 3 cloves garlic
  • 3 tablespoons rapeseed oil
  • 1 tin chopped tomatoes
  • 4 tablespoons tomato puree
  • 1 tin coconut milk
  • 1 heaped teaspoon garam masala
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds or if not available add one extra teaspoon of ground cumin
  • 2 teaspoons maple syrup
  • 2 tins chickpeas
  • 500g sweet potato
  • 300g frozen peas
• • Fresh coriander
  • Brown or Basmati Rice

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Method

• Roughly chop onions, garlic and ginger and add to a slow-cooker pot along with the rapeseed oil. Cook over medium heat until the onions turn translucent.
• Pour in the tin of tomatoes and tomato puree, then using a stick blender, blend until smooth and creamy.
• Add the coconut milk, spices, maple syrup and chickpeas and stir until completely combined.
• Peel the sweet potatoes, then chop into large chunks. This will prevent them from breaking apart when cooking.
• Place the pot into the slow cooker and turn to a medium setting then cook for 4 hours. If you don’t have a slow cooker, heat oven to 150ºC and place the mixture into an oven dish. Cover with tin foil and bake for two and a half hours. The sauce should turn darker and the potatoes should be soft when pierced with a fork or knife.
• Add the frozen peas for the last 10 minutes of cooking.
• To serve, sprinkle over finely chopped coriander and serve on a bed of rice.

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Recipe Notes & Tips

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