Slow-Cooked Simply Potato and Chickpea Curry
- Ready In:
- 6hrs 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained (Garbanzo Beans)
- 1 red bell pepper, diced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (mild or hot, to taste)
- 1 1⁄4 cups vegetable broth
- 2 teaspoons extra virgin olive oil
- 1 small white onion, chopped
- 2 carrots, sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 3⁄4 teaspoon light brown sugar
- 1 teaspoon ground ginger
- 1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
- 2 cups fresh Baby Spinach
- 2⁄3 cup coconut milk
- 1⁄2 cup green onion, chopped
directions
- Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
- Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
- Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
- One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
- Garnish with chopped green onions and serve with hot Garlic Naan. Yum!
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