potato & pea curry in the slow cooker

By gwen

Here's another version of this slow cooker vegetable curry, which I make periodically but didn't have any of the right ingredients for the other day.

Saute: 

  • 1 onion or 2 shallots, chopped
  • fresh garlic and ginger, minced

Add:

  • 2 cans chickpeas, drained and rinsed
  • maybe 1 lb of potatoes -- sweet or regular, unpeeled -- chopped
  • 2 fresh tomatoes, chopped
  • probably whatever other random veggies you have, great
  • 2 T curry powder
  • 2 t cumin
  • 1 t turmeric
  • 2 cans full-fat coconut milk

Stir and cook for 2-3 hours on high or 4-6 hours on low, until potatoes are fully cooked through. 

Add:

  • a bunch of frozen peas
  • a handful of kale or spinach

Stir and cook a little longer til heated through. Serve with rice or noodles, and chili crisp or gochujang on the side for those of us with kids who don't like spicy food (yet). 

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