Slow Cooker Potato Curry

Slow Cooker Potato Curry with chickpeas served over rice is a delicious and creamy dish that is easy to prepare. If desired, you can also prepare this recipe with chicken or tofu. Serve with rice or naan bread.

Ingredients

Serves: 4-5 Time: 3-4 hours

Slow Cooker Potato Curry

• 1/2 yellow onion, diced
• 2-3 garlic cloves, minced
• 1/2 inch fresh ginger, peeled & minced
• 1 can lite coconut milk
• 2 tsp black pepper
• 1 Tbs curry powder
• 1 Tbs red curry paste
• Salt to taste
• 5-6 red potatoes, chopped
• 1/2 red bell pepper, thinly sliced
• 1 can chickpeas, drained & rinsed
• Olive oil for sautéeing
• Optional toppings: minced cilantro, chopped roasted peanuts or cashews, lime juice

Directions

1. In a medium pot, set heat to medium-high. Once hot, add the onion and cook for 5-7 minutes. Then add the garlic and ginger and cook until fragrant, about 2 minutes.
2. Mix in the curry paste and seasonings, then add the coconut milk. Stir well and cook for 3-4 minutes.
3. Remove from heat and allow it to cool. Meanwhile, prepare the potatoes, bell pepper, and chickpeas, then add them to the slow cooker.
4. Blend the coconut milk mix using an immersion blender or blender until smooth.
5. Add the coconut milk mix to the slow cooker and cover with lid. Set heat to high and cook for 3-4 hours until the potatoes are cooked. Taste and adjust seasoning as desired once cooked.
6. Serve over rice and with optional toppings if desired.

Nutrition Information

Nutrition Disclaimer

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