Vegan Indian potato curry
SERVES 6 PREP TIME 15 MINUTES COOK TIME 6 HOURS 30 MINUTES
400g can coconut cream⅓ cup (100g) gluten-free korma curry paste (see tip)1 small (100g) red onion, sliced thickly½ cup loosely packed fresh curry leaves500g orange sweet potato, unpeeled, sliced thickly500g potatoes, unpeeled, sliced thickly400g can chickpeas, drained, rinsed coriander sprigs, to serve
1 Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add both potatoes and the chickpeas, season and toss to coat.
2 Layer mixture in a 5.5-litre (22-cup) slow cooker. Scrape any remaining sauce from the bowl and spread over the top, pressing lightly to compress the potatoes. Cook, covered, on LOW for 6½ hours or HIGH for 3¼ hours, or until potatoes are tender.
3 To serve,…
