Sweet Potato, Swiss Chard, and Cauliflower Curry


by: Sadie

Cauliflower, rich in cold-fighting vitamin C, takes center stage in this recipe along with vitamin A packed sweet potatoes and swiss chard bursting with vitamin K. It's pretty much a multivitamin in a bowl.


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serves: 6

2 cloves garlic minced

1/2 large sweet onion, finely diced

1 can BPA-free chickpeas, drained and rinsed

2-3 cups low sodium vegetable broth

1 1/2 cups lite coconut milk

2 cups organic tomatoes, diced (or 1 can BPA-free unsalted organic tomatoes)

1 cup small cauliflower florets

1 cup organic sweet potato, chopped in 1/2 in cubes

1/2 cup red lentils

2 tablespoons natural creamy peanut butter (no salt, sugar, or oil added)

1 1/2 tablespoon minced fresh ginger

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon turmeric

dash cayenne

pinch sea salt

4 cups swiss chard, chopped into small pieces

Chopped fresh cilantro

Nutrition Facts
Sweet Potato, Swiss Chard, and Cauliflower Curry

Servings Per Recipe: 6

Amount per Serving

Calories: 401

  • Total Fat: 23.8 g
  •     Saturated Fat: 17.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 609.3 mg
  • Total Carbs: 39.8 g
  •     Dietary Fiber: 10.5 g
  •     Sugars: 9.6 g
  • Protein: 12.9 g

how is this calculated?

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1.  Place ingredients garlic through sea salt into a slow cooker. Stir to combine.

2.  Turn the slow-cooker on high for 30 minutes then turn to low and continue to cook for 3-4 hours until veggies are soft. Add swiss chard, stir, and continue to cook for 5 minutes or until chard has wilted.

3.  Serve garnished with fresh cilantro.

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