Slow Cooker Chickpea Curry - and its vegan!
This recipe calls for a bit more prep work than most of my crock pot recipes but let me tell you, it was totally worth it. I suppose you could use canned chickpeas but it does change the flavor and texture a bit. If you can, cooking the beans from dry gives them a much better flavor and it's a heck of a lot cheaper. This is also a fantastic budget meal as all of the individual items are fairly inexpensive and it makes quite a bit of food.
1 large onion, chopped
4-6 cloves of garlic, minced
1 tablespoon fresh grated ginger (I use the tube ginger which works just as well)
1 tablespoon olive oil
1 - 13 oz can high quality coconut milk (don't use the lite one, it's not worth it)
2 teaspoons garam masala
3 tablespoons curry powder (use less or more depending on your own taste)
1/2 teaspoon coriander
1/4 teaspoon cardamom
1/8 teaspoon cayenne (optional)
2 potatoes, chopped
2 cans diced tomatoes
salt and pepper, to taste
1 bag of frozen peas
2 cups cooked chickpeas**
To cook the chickpeas -
Rinse and sort 1 16 oz bag of chickpeas, put in crockpot with enough water to completely cover them and cook on low overnight. In the morning, drain and rinse the chickpeas. You only really need 2 cups of chickpeas so I just took 2 cups of the cooked ones out and stuck them in the freezer to use later. Rinse out the crockpot so you can put all of the curry fixings back into the crock pot.
Curry!
1. Heat the oil in a skillet and place over medium heat. Saute the onions, garlic, and ginger until the onions are soft and then add all of the spices. Cook for 1-2 minutes until the onions are coated with the spices.
2. Put the chickpeas, potato, tomatoes, and coconut milk into crockpot. Add the onion and spice mixture. Cook on low, with the lid on, for 6-8 hours or 4-5 hours on high.
3. Cook rice. While the rice is cooking, add the frozen peas to the crockpot. Once the rice is done, it's ready to eat!
1 large onion, chopped
4-6 cloves of garlic, minced
1 tablespoon fresh grated ginger (I use the tube ginger which works just as well)
1 tablespoon olive oil
1 - 13 oz can high quality coconut milk (don't use the lite one, it's not worth it)
2 teaspoons garam masala
3 tablespoons curry powder (use less or more depending on your own taste)
1/2 teaspoon coriander
1/4 teaspoon cardamom
1/8 teaspoon cayenne (optional)
2 potatoes, chopped
2 cans diced tomatoes
salt and pepper, to taste
1 bag of frozen peas
2 cups cooked chickpeas**
To cook the chickpeas -
Rinse and sort 1 16 oz bag of chickpeas, put in crockpot with enough water to completely cover them and cook on low overnight. In the morning, drain and rinse the chickpeas. You only really need 2 cups of chickpeas so I just took 2 cups of the cooked ones out and stuck them in the freezer to use later. Rinse out the crockpot so you can put all of the curry fixings back into the crock pot.
Curry!
1. Heat the oil in a skillet and place over medium heat. Saute the onions, garlic, and ginger until the onions are soft and then add all of the spices. Cook for 1-2 minutes until the onions are coated with the spices.
2. Put the chickpeas, potato, tomatoes, and coconut milk into crockpot. Add the onion and spice mixture. Cook on low, with the lid on, for 6-8 hours or 4-5 hours on high.
3. Cook rice. While the rice is cooking, add the frozen peas to the crockpot. Once the rice is done, it's ready to eat!
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