25 min. 6-8 hours min.
Chickpea curry recipes are everywhere, but they are so delicious that I had to include my version on this blog. I think it’s the perfect vegetarian recipe to throw in my Crock Pot and not think about again until dinner time, except to enjoy the wonderful aroma wafting from the kitchen! This curry recipe is moderately spicy (too hot for my four-year-old), but the coconut milk cools it down significantly. If you are worried about the heat, put in half the cayenne pepper, and add more at the end if it turns out too bland.
The potatoes you choose for this recipe will affect the outcome. I have made it with baking potatoes and red potatoes. Personally, I preferred the baking potatoes because they disintegrated some and thickened the liquid to give it the consistency of a sauce, which goes nicely with rice. If you use waxy potatoes (red, Yukon Gold, white), the end result will be more like a soup. Either way, it is delicious!
Slow Cooker Chickpea Curry
Modified from Cooking Light’s Vegetable and Chickpea Curry
1/2 large onion (about 1 cup, chopped)
4 medium carrots (about 1 1/2 cups, sliced)
1 sweet bell pepper (about 1 1/4 cups, chopped)
1 lb fresh tomatoes, chopped
3 1/2 cups cooked chickpeas (or 2 cans, rinsed and drained)
3 cups cubed potatoes
3 cloves garlic
1 tsp grated fresh ginger, or 1/4 tsp powdered ginger
1 tbsp curry powder
1/2 tsp ground coriander
1/4 tsp black pepper
1 tsp salt
1/4 tsp cumin
1 tsp cayenne pepper
1/2 tsp turmeric
14 oz chicken or vegetable broth (1 3/4 cups)
14 oz can light coconut milk
Prepare the vegetables, garlic, and ginger. Combine in the slow cooker and add spices. Stir to coat, then add the broth. Cook on low for 6-8 hours. Before serving, stir in coconut milk. Garnish with cilantro. It’s great served with rice or naan. Enjoy!