Crock-Pot® Slow Cooker Vegetarian Chickpea Curry

INGREDIENTS

sweet potatoes (peeled and diced)

2 cups

canned chickpeas (drained and rinsed)

15 oz

tomato sauce (or pureed tomatoes)

1 cup

vegetable broth (low sodium)

1/2 cup

full-fat coconut milk

2 tbsp

curry powder

1 tbsp

garam masala

1 tsp

smoked paprika

1 tsp

salt

1/2 tsp

cayenne

plain yogurt, pomegranate seeds and cilantro (optional garnish)

brown rice (to serve - optional)