Slow Cooker Chickpea and Potato Curry
This easy and tasty vegan chickpea and potato curry is made in the slow cooker, making it a simple meal for busy weeks.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large onion chopped
- 1 bell pepper chopped
- 5 Yukon Gold potatoes peeled and diced
- 26 ounces chickpeas drained and rinsed
- 14 ounces full fat coconut milk
- 1 cup non dairy milk I used SO Delicious coconut milk
- 2 Tablespoons curry powder
- 2 teaspoons Garam Masala
- 1 ½ teaspoons sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- Basmati rice for serving
Instructions
- Place the olive oil, onion, and pepper in the crock pot and turn the crock pot to low. Stir to coat the vegetables with oil.
- Add the potatoes and chickpeas. Add the spices and sugar, and the full fat coconut milk, and non dairy milk. Stir and place the lid on.
- Cook on low for four hours.
- Top with more chopped red pepper or green onions if desired.
- Serve over Basmati rice, or any rice of your choice.
Notes
Nutrition facts are for curry only.
Store leftovers in the refrigerator in an airtight container. They should stay fresh for about 4 days.
You can freeze this recipe before cooking. Place all the ingredients in a gallon size freezer bag. Make sure the potatoes are covered in liquid so they don't darken. Thaw overnight in the freezer, then follow the cooking instructions above.
Nutrition
Calories: 479kcalCarbohydrates: 60gProtein: 17gFat: 20gSaturated Fat: 13gSodium: 635mgPotassium: 1237mgFiber: 14gSugar: 9gVitamin A: 760IUVitamin C: 45.3mgCalcium: 178mgIron: 11.3mg
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