Try this crock pot chickpea curry recipe, or contribute your own.
Suggest a better description1 large onion, chopped
4 garlic cloves, smashed
1 tablespoon fresh grated ginger
1 teaspoon olive oil
1 1/2 cups cream (or 13 ounce can thick unsweetened coconut milk)
2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 tablespoon honey
1/4 – 1/2 teaspoon crushed red pepper (optional)
2 – 14 ounce cans chickpeas, drained
3 cups sweet potatoes, peeled and chopped
Instructions:
Directions:
Add the oil to a skillet and place over medium heat. Sautee the onions, garlic and ginger until soft, 3-5 minutes, then remove from heat. Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flat bread (naan or chapatis.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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