Slow Cooker Vegan Massaman With Sweet Potatoes
A rich, fragrant Thai-inspired curry featuring tender sweet potatoes and creamy coconut milk simmered to perfection.
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Ingredients
- 2 large Sweet potatoes, peeled and cubed
- 14 oz can Full-fat coconut milk
- 3 tablespoons Vegan Massaman curry paste
- 15 oz can Chickpeas, drained and rinsed
- 1 medium Yellow onion, diced
- 1 cup Vegetable broth
- 2 tablespoons Peanut butter
- 1 tablespoon Soy sauce or Tamari
- 1/4 cup Roasted peanuts(optional)
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
Instructions
- 1
Place the cubed sweet potatoes, diced onion, and rinsed chickpeas into the slow cooker basin.
- 2
In a medium bowl, whisk together the coconut milk, Massaman curry paste, vegetable broth, peanut butter, soy sauce, and brown sugar until smooth.
- 3
Pour the liquid mixture over the vegetables in the slow cooker and stir to ensure everything is evenly coated.
- 4
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the sweet potatoes are fork-tender.
- 5
Once the cooking time is complete, stir in the lime juice to brighten the flavors.
- 6
Taste and adjust seasoning with extra soy sauce or sugar if desired.
- 7
Serve hot over jasmine rice or quinoa.
- 8
Garnish with roasted peanuts and fresh cilantro before serving.
Nutrition per Serving
415
Calories
11g
Protein
52g
Carbs
22g
Fat
9g
Fiber
12g
Sugar
780mg
Sodium
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