Name: Crockpot Chickpea Potato Curry Recipe
Ingredients: Potatoes: 2 pounds, Yukon Gold or red potatoes are highly recommended. Their creamy texture holds up beautifully in the slow cooker and absorbs the flavors of the curry exceptionally well. You’ll want to peel them and cut them into 1-inch cubes. While Yukon Gold and red potatoes are preferred, Russet potatoes can also be used, though they might become slightly softer during the long cooking process. If using Russets, consider cutting them into slightly larger cubes to prevent them from becoming too mushy.; Chickpeas: 2 (15-ounce) cans, drained and rinsed. Chickpeas, also known as garbanzo beans, are the protein powerhouse of this dish. They provide a wonderful nutty flavor and satisfying texture that complements the potatoes perfectly. Draining and rinsing them removes excess sodium and any starchy liquid from the can, ensuring the best flavor and consistency in your curry. You can also cook dried chickpeas from scratch if you prefer. If using dried chickpeas, you’ll need about ¾ cup of dried chickpeas, soaked overnight and then cooked until tender before adding them to the crockpot.; Diced Tomatoes: 1 (28-ounce) can, undrained. Canned diced tomatoes form the base of the curry sauce, adding a rich tomato flavor and a touch of acidity that balances the spices and coconut milk. Using undrained tomatoes ensures you get all the flavorful juices that enhance the sauce. You can also use crushed tomatoes or tomato puree if you prefer a smoother sauce. For a smoky depth, consider fire-roasted diced tomatoes.; Coconut Milk: 1 (13.5-ounce) can, full-fat. Coconut milk is the secret ingredient that transforms this curry into a creamy and luxurious delight. Full-fat coconut milk is highly recommended for its richness and flavor. The fat content contributes to the creamy texture and helps to carry the flavors of the spices throughout the dish. Light coconut milk can be used as a lower-fat alternative, but the curry will be less creamy. Avoid using “cream of coconut,” which is sweetened and not suitable for this recipe.; Onion: 1 large, chopped. Onion forms the aromatic foundation of many curries. Chopping the onion into small pieces ensures it cooks down nicely in the slow cooker and blends seamlessly into the sauce. Yellow or white onions are both suitable for this recipe.; Garlic: 4 cloves, minced. Garlic adds pungent and savory notes that are essential to the depth of flavor in this curry. Freshly minced garlic is always preferred for its vibrant flavor, but you can use pre-minced garlic from a jar for convenience.; Ginger: 1 tablespoon, grated fresh ginger. Fresh ginger brings a warm, spicy, and slightly citrusy flavor that is characteristic of Indian cuisine. Grate fresh ginger using a microplane or a fine-toothed grater. If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger as a substitute, but the flavor will be less pronounced.; Vegetable Broth: 1 cup. Vegetable broth provides the liquid needed to cook the curry in the crockpot and helps to create a flavorful sauce. Low-sodium vegetable broth is recommended to control the saltiness of the dish. You can also use water, but vegetable broth adds an extra layer of flavor.; Curry Powder: 2 tablespoons. Curry powder is a blend of spices that provides the characteristic flavor of curry. The exact composition of curry powder varies, but it typically includes turmeric, coriander, cumin, fenugreek, and chili powder. Adjust the amount of curry powder to your spice preference. For a milder curry, start with 1.5 tablespoons. For a spicier curry, you can increase it to 2.5 tablespoons or add a pinch of cayenne pepper.; Turmeric Powder: 1 teaspoon. Turmeric is a vibrant yellow spice that is known for its earthy flavor and health benefits. It’s a key ingredient in curry powder and adds a beautiful color to the dish.; Cumin Powder: 1 teaspoon. Cumin adds a warm, earthy, and slightly smoky flavor to the curry. It complements the other spices and enhances the overall depth of flavor.; Coriander Powder: 1 teaspoon. Coriander powder has a citrusy and slightly sweet flavor that balances the other spices and adds complexity to the curry.; Garam Masala: 1 teaspoon. Garam masala is a warm and aromatic spice blend commonly used in Indian cuisine. It’s typically added towards the end of cooking to enhance the flavor and aroma of the dish. Garam masala usually contains cinnamon, cardamom, cloves, and black pepper.; Salt: To taste. Salt is essential for bringing out the flavors of all the ingredients. Start with ½ teaspoon and add more to taste as needed.; Black Pepper: To taste. Black pepper adds a subtle warmth and enhances the overall flavor profile of the curry.; Optional Ingredients for extra flavor and customization: Spinach or Kale: 5 ounces, fresh or frozen. Adding greens towards the end of cooking adds nutrients and a vibrant color.; Bell Pepper: 1, chopped. Bell peppers add sweetness and texture to the curry. Red, yellow, or orange bell peppers are excellent choices.; Green Peas: 1 cup, frozen. Frozen green peas add a touch of sweetness and color. Add them in the last 30 minutes of cooking.; Cauliflower florets: 1 head, cut into florets. Cauliflower adds a different vegetable texture and soaks up the curry flavors beautifully.; Lime juice: 1-2 tablespoons, fresh lime juice. A squeeze of fresh lime juice at the end brightens the flavors and adds a touch of acidity.; Fresh Cilantro: For garnish, chopped fresh cilantro adds freshness and a vibrant green color.; Red Pepper Flakes: A pinch or two of red pepper flakes for extra heat.; Bay leaf: 1-2 bay leaves added at the beginning of cooking can infuse a subtle aromatic depth. Remember to remove them before serving.

Ingredients

Potatoes: 2 pounds, Yukon Gold or red potatoes are highly recommended. Their creamy texture holds up beautifully in the slow cooker and absorbs the flavors of the curry exceptionally well. You’ll want to peel them and cut them into 1-inch cubes. While Yukon Gold and red potatoes are preferred, Russet potatoes can also be used, though they might become slightly softer during the long cooking process. If using Russets, consider cutting them into slightly larger cubes to prevent them from becoming too mushy.

Chickpeas: 2 (15-ounce) cans, drained and rinsed. Chickpeas, also known as garbanzo beans, are the protein powerhouse of this dish. They provide a wonderful nutty flavor and satisfying texture that complements the potatoes perfectly. Draining and rinsing them removes excess sodium and any starchy liquid from the can, ensuring the best flavor and consistency in your curry. You can also cook dried chickpeas from scratch if you prefer. If using dried chickpeas, you’ll need about ¾ cup of dried chickpeas, soaked overnight and then cooked until tender before adding them to the crockpot.

Diced Tomatoes: 1 (28-ounce) can, undrained. Canned diced tomatoes form the base of the curry sauce, adding a rich tomato flavor and a touch of acidity that balances the spices and coconut milk. Using undrained tomatoes ensures you get all the flavorful juices that enhance the sauce. You can also use crushed tomatoes or tomato puree if you prefer a smoother sauce. For a smoky depth, consider fire-roasted diced tomatoes.

Coconut Milk: 1 (13.5-ounce) can, full-fat. Coconut milk is the secret ingredient that transforms this curry into a creamy and luxurious delight. Full-fat coconut milk is highly recommended for its richness and flavor. The fat content contributes to the creamy texture and helps to carry the flavors of the spices throughout the dish. Light coconut milk can be used as a lower-fat alternative, but the curry will be less creamy. Avoid using “cream of coconut,” which is sweetened and not suitable for this recipe.

Onion: 1 large, chopped. Onion forms the aromatic foundation of many curries. Chopping the onion into small pieces ensures it cooks down nicely in the slow cooker and blends seamlessly into the sauce. Yellow or white onions are both suitable for this recipe.

Garlic: 4 cloves, minced. Garlic adds pungent and savory notes that are essential to the depth of flavor in this curry. Freshly minced garlic is always preferred for its vibrant flavor, but you can use pre-minced garlic from a jar for convenience.

Ginger: 1 tablespoon, grated fresh ginger. Fresh ginger brings a warm, spicy, and slightly citrusy flavor that is characteristic of Indian cuisine. Grate fresh ginger using a microplane or a fine-toothed grater. If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger as a substitute, but the flavor will be less pronounced.

Vegetable Broth: 1 cup. Vegetable broth provides the liquid needed to cook the curry in the crockpot and helps to create a flavorful sauce. Low-sodium vegetable broth is recommended to control the saltiness of the dish. You can also use water, but vegetable broth adds an extra layer of flavor.

Curry Powder: 2 tablespoons. Curry powder is a blend of spices that provides the characteristic flavor of curry. The exact composition of curry powder varies, but it typically includes turmeric, coriander, cumin, fenugreek, and chili powder. Adjust the amount of curry powder to your spice preference. For a milder curry, start with 1.5 tablespoons. For a spicier curry, you can increase it to 2.5 tablespoons or add a pinch of cayenne pepper.

Turmeric Powder: 1 teaspoon. Turmeric is a vibrant yellow spice that is known for its earthy flavor and health benefits. It’s a key ingredient in curry powder and adds a beautiful color to the dish.

Cumin Powder: 1 teaspoon. Cumin adds a warm, earthy, and slightly smoky flavor to the curry. It complements the other spices and enhances the overall depth of flavor.

Coriander Powder: 1 teaspoon. Coriander powder has a citrusy and slightly sweet flavor that balances the other spices and adds complexity to the curry.

Garam Masala: 1 teaspoon. Garam masala is a warm and aromatic spice blend commonly used in Indian cuisine. It’s typically added towards the end of cooking to enhance the flavor and aroma of the dish. Garam masala usually contains cinnamon, cardamom, cloves, and black pepper.

Salt: To taste. Salt is essential for bringing out the flavors of all the ingredients. Start with ½ teaspoon and add more to taste as needed.

Black Pepper: To taste. Black pepper adds a subtle warmth and enhances the overall flavor profile of the curry.

Optional Ingredients for extra flavor and customization:
- Spinach or Kale: 5 ounces, fresh or frozen. Adding greens towards the end of cooking adds nutrients and a vibrant color.
- Bell Pepper: 1, chopped. Bell peppers add sweetness and texture to the curry. Red, yellow, or orange bell peppers are excellent choices.
- Green Peas: 1 cup, frozen. Frozen green peas add a touch of sweetness and color. Add them in the last 30 minutes of cooking.
- Cauliflower florets: 1 head, cut into florets. Cauliflower adds a different vegetable texture and soaks up the curry flavors beautifully.
- Lime juice: 1-2 tablespoons, fresh lime juice. A squeeze of fresh lime juice at the end brightens the flavors and adds a touch of acidity.
- Fresh Cilantro: For garnish, chopped fresh cilantro adds freshness and a vibrant green color.
- Red Pepper Flakes: A pinch or two of red pepper flakes for extra heat.
- Bay leaf: 1-2 bay leaves added at the beginning of cooking can infuse a subtle aromatic depth. Remember to remove them before serving.

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Instructions

Prepare the Vegetables: Begin by prepping your vegetables. Peel and cube the potatoes into 1-inch pieces. Chop the onion and mince the garlic. Grate the fresh ginger if using. If you’re adding bell pepper or cauliflower, chop them into bite-sized pieces as well.

Combine Ingredients in the Crockpot: In a 6-quart or larger slow cooker, combine the cubed potatoes, drained and rinsed chickpeas, diced tomatoes (undrained), chopped onion, minced garlic, grated ginger, vegetable broth, curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. If you are using optional bay leaves, add them now.

Stir Well: Stir all the ingredients together in the crockpot to ensure the spices are evenly distributed and the potatoes and chickpeas are coated in the tomato and spice mixture.

Cook on Low or High: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking on low for a longer period allows the flavors to meld and deepen, resulting in a richer and more flavorful curry. Cooking on high is a faster option for busy weeknights, but keep an eye on it to ensure the potatoes don’t become too mushy.

Check for Doneness: After the cooking time is complete, check if the potatoes are tender by piercing them with a fork. They should be easily pierced without resistance. The chickpeas should also be soft and creamy.

Stir in Coconut Milk and Garam Masala: Once the potatoes and chickpeas are cooked through, stir in the coconut milk and garam masala. Stir gently to combine and heat through for the last 15-20 minutes. Adding the coconut milk towards the end prevents it from curdling during long cooking times and ensures a creamy final texture. If you are adding spinach, kale, or frozen peas, stir them in during the last 15-20 minutes of cooking as well, until they are wilted or heated through.

Season to Taste: Taste the curry and adjust seasoning as needed. You may want to add more salt, pepper, curry powder, or garam masala to your preference. For a brighter flavor, squeeze in fresh lime juice. If you prefer a spicier curry, add a pinch of red pepper flakes.

Serve and Garnish: Remove bay leaves if used. Serve the Crockpot Chickpea Potato Curry hot, garnished with fresh cilantro. Enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 350-400