Super Delicious Crock Pot Indian Curry

While I’m no longer cooking 4 new recipes a week, I’m still cooking a whole bunch. This Indian-style curry recipe is one of my favorites so far. Chopping all the ingredients is a little time consuming, but it’s a great slow cooker meal and very worth it. It also happens to be vegan! You can find the original recipe here. I’ve listed the quantities of stuff I use here, which vary slightly from the original.

Ingredients:

  • Dash of olive oil
  • 2 medium yellow onions
  • 2 large carrots
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • knuckle-sized chunk of fresh ginger, peeled and grated
  • 2 teaspoons minced garlic1
  • 1 serrano chile, seeded and minced
  • 2 cans of chickpeas, drained
  • 1 potato, cubed
  • 1 bell pepper, diced
  • a big handful of green beans, cut into 1 inch lengths
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 can diced tomatoes ( 14.5 oz can)
  • 1 can vegetable broth (14 oz)
  • 3 big handfuls of baby spinach
  • 1 can coconut milk

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First, heat some olive oil in a pan. Cook the carrots and onions in the oil until the onions begin to transluce (5ish minutes)

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Then add the sugar, garlic, curry powder, and serrano pepper. Mix everything well and cook until everything has a nice brown to it (another minute or two). Remove from heat.

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Put the green beans, potato, chickpeas, diced tomatoes, vegetable broth, salt, pepper (both kinds) and bell pepper into your crock pot. Add the carrot-and onion mixture and stir everything up really well.

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Cook everything on high for 5 hours. When you’re ready to serve, add the spinach and coconut milk and mix well. You can serve this with rice, but since the potatoes have plenty of starchy carbs I usually skip the rice entirely.

  1. I use the stuff in a jar because I am lazy []

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