Chickpea Potato Coconut Curry in Crockpot

Are you in a rush and do not have time to make dinner, or do not want to sit around in the evening cooking? Well here is an easy recipe that is fresh and easy to do, so no need for takeaway. It also will feed about 5 good servings. Either serving a family, small dinner party, or even wanting to saves for leftovers during the week so you do not have to bother this is an ideal meal for you. 20150525_110341

Serve along with rice, couscous, on top of noodles, or even on its own. Can change it up if you get bored of the same old same old. If you are not a vegetarian and decided you want to add chicken then just add the chicken in at the start with everything else.

Slow cookers economical to use and they’re great for a healthier way for a low-fat method of cooking and require the minimum amount of effort. Slow cookers are designed to do their own thing so you don’t need to keep opening lid making sure it is cooking because every time you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time.

20150525_113128Ingredients20150525_112903
1 teaspoon olive oil
3 yellow onion, sliced
3 clove garlic, minced
1 teaspoon powder ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 canned or boxed chopped tomatoes
2 cups cauliflower florets
4 potatoes, peeled and diced
1 can coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped

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Directions20150525_111924

  • Heat the oil in a pan, and sauté the onions, garlic, and ginger for several minutes until tender and brown.
  • Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
  • Heat on low for six hours (or on high for four hours).
  • Before serving, stir in the spinach, and heat for five more minutes.

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