Chickpea and Sweet Potato curry

I am constantly being reminded that there is only a short time left on my maternity leave. Although I am excited to go back to teaching, I am nervous about how I am going to have enough time to prepare meals, while trying to squeeze in every spare second that I can with my daughter. My solution? I have gotten a new slow cooker (with a timer!) and have dedicated myself to finding some recipes that I can easily put together in the morning before I head to work.

It was a cold/windy/snowy day today, and what’s better on a day like that? For us, a warm curry hits the spot. I just threw a bunch of ingredients in the cooker, and was pleasantly surprised with the outcome. I even gave this to my 9.5 month old daughter for dinner.

1 large sweet potato, peeled and diced
1 19oz can chickpeas, rinsed and drained
1 onion, diced
1 cup cauliflower, chopped
2 ½ cups vegetable stock
1 ½ tsp garam masala
1 tsp cumin
1 tsp ground turmeric
2 tsp ginger, minced
2 cloves garlic, minced
1 cup frozen peas
1 cup frozen green beans
Salt to taste
Freshly chopped cilantro for topping

Throw all ingredients but peas and green beans in the slow cooker. Cook for 6 hours on low. Add peas and green beans, cook for another half an hour. Top with cilantro when serving.

I made toasted pitas to go with this. Cut the pita in triangles, drizzle with olive oil and salt, and broil for a few minutes until golden brown.

I also made a salad to go with this. Totally hit the spot with the crazy weather we have been having lately.

Thai Curry (slowcooker)

1/3 cup low sodium soy sauce
1 14oz can light coconut milk
1 tbsp red curry paste
1 tbsp minced ginger
2 cloves of garlic, minced
1/3 cup all natural peanut butter
1 red pepper, julienned
1 orange pepper, julienned
1 small red onion, finely sliced into rings
1 ½ cups water
1 19oz can chickpeas, rinsed and drained
2-3 cups roughly chopped bok choy
¼ cup chopped fresh basil
1 cup frozen peas
8oz brown rice noodles

In a slow cooker add all ingredients from soy sauce to chickpeas. Cook on low for 5 hours. At the end of the 5 hours, add bok choy, basil, peas and noodles. Make sure you stir the noodles in really well otherwise they will clump. Cook for another hour. Serve with more fresh basil if desired.
You can also cook the noodles in a separate pot just before serving to prevent any clumping.

Cold Chickpea Curry

1 can chickpeas, drained
¼ cup red onion, diced
½ cup celery, diced
½ cup carrots, diced
1 tbsp. curry paste
¼ cup mango chutney
2 tbsp mayonnaise
¼ cup sliced almonds, toasted
¼ cup raisins

Combine all ingredients in a bowl. Mix well.

Serve on its own or in a pita shell.

Vegetable Curry

½ head of cauliflower, chopped into small pieces
3 carrots, finely diced
2 celery stalks, finely diced
1 cup frozen peas
½ cup frozen corn
1 medium onion
2 tbsp oil
1½ tsp turmeric powder
¼ tsp red chili powder (cayenne pepper, or less if you don’t like it spicy)
1 tsp cumin
½ tsp coriander powder
2 tsp garam masala
3-4 cups vegetable stock
1 cup of red lentils
1 tsp salt (or to taste)

Heat oil in large pot on medium heat. Add the onion and cook for a few minutes until onion is soft.

Lower the heat and add turmeric, chili powder, cumin, coriander and garam masala. Let cook for about 30 seconds.

Add the cauliflower and stir well to mix in the spices. Add the rest of the vegetables, lentils and vegetable stock. Let simmer until the vegetables are cooked. Stir occasionally. If vegetables begin to stick to the bottom of the
pot, add more stock.

Serve with whole grain naan bread or brown basmati rice.


If you want to make this in the slow cooker, add all ingredients but the peas and corn to the slowcooker, and cook on high for 4 hours or low for 8 hours. Add the peas and corn about 30 minutes before serving. They will thaw and cook in that time.

Cauliflower and Sweet Potato Curried Soup

1 tbsp butter or olive oil
1 medium sliced leek
1 medium sliced onion
3 cloves garlic
1 small cauliflower (cut very small)
1 medium peeled and cubed sweet potato
2 tsp curry paste (we like to use hot)
1 1/2 tsp ground cumin
1 litre vegetable broth
1/2 cup red lentils
Salt and Pepper to taste
1½ cups cooked wild rice
1 1/2 cup milk
½ cup shredded Swiss cheese

Heat butter or olive oil in pan. Add leek and onion. Cook until soft.

Stir in cauliflower, sweet potato, curry paste and cumin. Cook for about 1 more minute. Add broth, lentils, salt and pepper. Bring mixture to a boil, reduce heat to medium/low and simmer until sweet potato and cauliflower are cooked.

Transfer half the soup to a blender and puree. Return to pot. Add wild rice and milk.

Top with Swiss cheese when serving.

Channa Masala

1 Tbsp of vegetable oil
3 cloves of garlic minced
1 tbsp ginger minced
1 diced onion
3 Tbsp of curry powder
1/2 can of coconut milk
1/4 cup of almond butter
1 can of chickpeas
1/2 cup red lentils
2 cups of diced butternut squash (sweet potato could also be used)
1 cup frozen peas
2 cups of vegetable stock
1/4 cup of chopped cilantro

Heat up oil in large pot.
Cook garlic, ginger and onions for about 2 minutes.
Add curry powder and continue cooking for 1 minute.
Add squash, peas, chickpeas, lentils, coconut milk, almond butter and stock. Stir in about half of the coriander
Bring to boil, then simmer with lid on for 20 minutes
Serve with whole wheat pita bread, garnish with remaining coriander.