Slow Cooker Sweet Potato & Chickpea Curry and more...

Slow Cooker Sweet Potato & Chickpea Curry

Sweet Potato Chickpea Curry Recipe |

This right there y’all…is what you call a delicious, hearty, filling vegetarian dish that even meat lovers will love!

I prepped this in the slow cooker because I wanted the chickpeas and the sweet potatoes to soak for a long time in the curried broth. And boy, oh boy…my tastebuds are grateful that I slow cooked this one.

The chickpeas and sweet potatoes take on the curry and ginger flavors and it’s downright delicious!

Another thing that I love about this is that the base of it is dried chickpeas…which are ridiculously inexpensive!

Please don’t pass up the fresh ginger on this one. If you’ve never worked with fresh ginger before, here’s what you need to know.

  1. You won’t need a large piece for this dish, so grab a really small piece.
  2. Peel it like you would a carrot. Get into the nooks and crannies as best you can…if a little skin is still on there, that’s ok.
  3. Cut it into 1/8″ slices and drop about 8-10 slices into the curry.
  4. Once it is finished cooking, remove the slices before serving. (Unless you are a huge fan of ginger, in which case, go ahead and bite into them!)

Boom…now you are an expert on fresh ginger and don’t need to be afraid about tossing a small one into your grocery cart!

So this will come out sorta soup-like, from the broth that isn’t soaked up by the chickpeas. Feel free to serve it like a soup, or strain it off and eat the chunks without the liquid. (That’s what we did.)

Also, don’t spare the fresh cilantro either. It’s the perfect fresh complement to the curry and ginger flavors! MMMMMMmmmmmmmmmm……

Alright, one more tip…before we get to the recipe!

Freezer Friendly: Let the cooked curry cool completely before adding it to a freezer baggie or container. Freeze up to 6 months in fridge freezer or 12 months in deep freezer. To thaw, add to bowl of warm water for about 30 minutes. Then reheat in saucepan on the stovetop.

Note: There is a print link embedded within this post, please visit this post to print it.

Slow Cooker Sweet Potato & Chickpea Curry

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours


  • 1 lb. dried chickpeas
  • 3 medium sweet potatoes, peeled and diced
  • 2 cups vegetable or chicken broth (if not vegetarian!)
  • 3 garlic cloves, crushed
  • about 3 Tbsp fresh ginger, sliced
  • 1 heaping Tbsp curry powder
  • Salt and pepper to taste
  • Cilantro for garnish
  • Fresh veggies, as side dish


  • *Soak the chickpeas overnight or in a bowl of hot water for at least an hour. Drain and rinse.
  • Add all the ingredients except the fresh veggie side to the slow cooker and add 4 cups of water. Set the slow cooker on low and cook for 8 hours.
  • Serve Sweet Potato & Chickpea Curry with a side of fresh veggies.

Berry Cherry Jubilee ~ Green Smoothie Recipe


This summer, I had the pleasure of meeting the duo behind the very popular Simple Green Smoothies. I drool over their Instagram feed every day. And often end up making something similar to what they posted for my morning smoothie. (Or my lunch smoothie, when I have ‘those’ mornings and I can’t get to blending my morning smoothie!)

Their hearts are so big and they are passionate about helping people be smarting about their health by encouraging everyone to drink their fruits and veggies at least once a day. Jen graciously offered to share their popular Berry Cherry Jubilee smoothie recipe with us this week! It’s one of the many, many real-raw food recipes included in this year’s Ultimate Healthy Living Bundle!


If you’re wanting to add more green smoothies into your diet, their recipes AND tricks are key for making a delicious and SMOOTH green smoothie are waiting for you! Their book, along with my 31 Days of Gluten-Free Recipes e-cookbook, plus many other healthy living resources are yours for the taking!

DON’T DELAY – The Ultimate Healthy Living Bundle Sale ends TOMORROW

Get this recipe and many, many more that will help set you on the path to healthier eating and living! Order your copy now!

Note: There is a print link embedded within this post, please visit this post to print it.

Berry Cherry Jubilee Green Smoothie

Adapted from Simple Green Smoothies

Yield – 2 servings

Preparation Time – 10 minutes

Cooking Time – 0 minutes


  • 2 cups spinach, fresh
  • 2 cups water
  • 1 cup cherries, pitted
  • 1 cup mixed berries
  • 1 banana


  • Blend spinach and water until smooth. Next add the remaining fruits and blend again.
  • *Use at least one frozen fruit to make the green smoothie cold.
  • TIP: Make sure to remove cherry pits before blending. Sprinkle chia seeds on top for a light crunchy texture.

Erin Cooks with Kathie Lee & Hoda – Watch Now!

Erin on the Today Show's Kathie Lee and Hoda

Today I was on the Today Show’s Kathie Lee and Hoda Hour and couldn’t be more thrilled that they had me on as a guest!  I was able to feature the following amazing recipes:

Slow Cooker Black Bean & Corn Enchiladas

Slow Cooker Black Bean & Corn Enchiladas

Citrus-Rosemary Roasted Chicken Recipe

Citrus Rosemary Roasted Chicken


Pork Chops with Cranberry-Mustard Sauce

You can view my entire segment with Kathie Lee and Hoda here:

Order The $5 Dinner Mom One-Dish Dinners Cookbook (and several others) here!

5DollarDinners Cookbooks


Vegetable Pizza Burritos ~ Vegetarian Recipe

Vegetable Pizza Burritos |

Pizza? Burritos? I find that both of these meals win me big smiles from the family come dinner time. So I decided there was no reason not to combo them!

This is a one-pot meal. (Yeah for fewer dishes!) Plus if you wrap the burritos individually in parchment and then in a plastic zip-top bag, you get a freezer-pizza-burrito, which means dinner is make-ahead and microwaveable.

It’s not hard to double or triple this recipe if you’ve got the freezer space (or more mouths to feed). Feel free to add any other favorite pizza toppings, even non-traditional ones like broccoli.

Note: There is a print link embedded within this post, please visit this post to print it.

Vegetable Pizza Burritos

Yield – 4 servings

Preparation Time – 30 minutes

Cooking Time – 20 minutes


  • 1 15 oz. can diced tomatoes, drained
  • 1 15 oz. can white beans (Great Northern or Cannelini), rinsed and drained
  • 1 small onion, diced
  • 1 cup bell pepper, diced
  • 1 teaspoon Italian seasoning
  • 1/2 cup olives, sliced
  • 1 cup cheese of choice
  • 4 flour tortillas
  • basil for garnish, optional


  • Coat a large pan with oil, and turn the stove onto medium-high heat.
  • Add the onion and bell pepper, cooking until soft.
  • Stir in tomatoes, beans, and Italian seasoning and warm through.
  • Stir in cheese and olives.

vegetarian vegetable pizza burritos

  • Scoop 3/4 cup of the filling into each of the tortillas and roll up like a burrito.
  • Enjoy!

Additional Ideas:

Option #1: For a heartier burrito that feeds a larger crowd, add another can of beans.
Option #2: For picky eaters, consider blending the beans and tomatoes, so they aren’t large chunks.


Checkout 51: Save on Fresh Blueberries, Bananas, and Yogurt

Checkout 51 Savings on Blueberries and Bananas |

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  • Bananas, any fresh = Cash back: 25¢
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