Slow Cooker Chickpea and Potato Curry
Try this Slow Cooker Chickpea and Potato Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1 large onion chopped
- 1 red bell pepper chopped
- 1/2 teaspoon pepper
- 1 1/2 teaspoons sea salt
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons sugar
- 2 tablespoons curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 5 yukon gold potatoes peeled and diced
- two 13 ounce boxes chickpeas drained and rinsed
- one 13.5 ounce can full fat coconut milk
- 1 cup refrigerated non dairy milk of your choice (i used
- basmati rice for serving
- Carbohydrate 34.9447244076412 g
- Cholesterol 0 mg
- Fat 1.39621214757599 g
- Fiber 4.95215889601274 g
- Protein 4.1419258494874 g
- Saturated Fat 0.223880519253462 g
- Serving Size 1 1 Serving (226g)
- Sodium 740.106769231297 mg
- Sugar 29.9925655116284 g
- Trans Fat 0.128924814137714 g
- Calories 164 calories
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.*To Freeze: 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.
