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Sweet Potato Coconut Curry with Lemongrass

An easy, savory and satisfying crock pot recipe that will delight even the meat lovers! Yep, this recipe is vegan.

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Is it really that EASY?

Yes, it truly is. I would call it a “one pot” recipe except this one calls for the browning of onions and peppers in the beginning.

It’s TOTALLY worth the extra couple of minutes to achieve the sweet tangy flavor and miraculous texture that browned onions have.

But if you don’t have time, it’s not a problem. The recipe will still be delicious.

Also, I use dried chickpeas to cut down on cost, but you can also use 2 cans of precooked chickpeas in place of the 1 cup dried chickpeas.

Have you ever roasted chickpeas? They make an easy high protein snack. The Lebanese in me LOVES all things chickpeas, so stay tuned for that recipe as well.

Seasonal Ingredients are Fresh & Best

You may of noticed that we often use seasonal ingredients in our recipes. The sweet potatoes in this post came from our local Red Stick Farmer’s Market in Baton Rouge.

If you live around Baton Rouge, you should check them out! If you don’t, I encourage you to check out YOUR local farmer’s market.

It’s important that we support and encourage our resident farmers.

After all, America is a nation founded on hard working individuals such as these.

Local farmers have a personal connection with the land and people, providing not only food, but also, community.

Consider shopping local whenever possible. You can find farmer’s markets near you by using the Local Harvest website.

Now to the recipe!

🍠Sweet Potato Coconut Curry with Lemongrass 🍠 

Prep time: 15 minutes Cook time: 3 hours (while you forget about cooking and do something else) 😉 

Ingredients

  • 1 cup dry chickpeas
  • 2 lemongrass teabags
  • 1 bunch fresh cilantro or culantro
  • 1 can coconut milk
  • 2 cups water
  • 3 seasonal medium sized diced sweet potatoes
  • 2 tsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • salt & pepper to taste
  • 1 medium purple onion
  • 1 medium bell pepper
  • 2 cloves garlic

Directions

  • Soak dried chickpeas overnight
  • Brew 2 lemongrass teabags & let seep for 5 minutes
  • Finely chop onion and bell pepper
  • Heat 2 tbsp. olive oil in a skillet, add onions & bell peppers & sauté until browned
  • Add garlic gloves & sauté until fragrant (about 1 min)
  • Move skillet contents & lemongrass tea to slow cooker
  • Add all the other ingredients
  • Top crockpot, stir, set temperature to medium and go do something else
  • Serve with steamed rice, pasta, or quinoa & top with cilantro
  • ENJOY!

Click below for printable PDF of recipe

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Need lemongrass teabags?


Thanks for reading our post, please don’t forget to check out our other posts featuring lemongrass.

Here’s some posts you might enjoy

How do you use lemongrass? Have you ever used it in cooking?

Want more scrumptious, seasonal, frugal, and time efficient recipes? OF COURSE YOU DO!

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Much Love, Many Blessings, Jesus is Lord.

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