Though delicious, those dishes (with the exception of the egg salad) can be a little time intensive. They’re great for dinner on a weekend, but maybe aren’t what I’d opt for after a long day at work.
However! Making a curry in the crock pot allows me (and you!) to enjoy all of that deliciousness, while putting in a fraction of the effort and time.
This recipe comes from the blog A Spicy Perspective, and has been modified just slightly.
- 1 tbs olive oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 1 tbs fresh ginger, chopped
- 1 13.5 oz. can unsweetened coconut milk
- 2 tsp garam masala
- 2 tsp curry powder
- 2 tsp turmeric
- 1 tsp cumin
- 1 tbs honey
- 2 14. oz cans chick peas, drained
- 3 cups sweet potatoes, peeled and chopped
- 1/4 cup heavy cream (optional)
- salt and pepper, to taste
- basmati rice, for serving
Heat a skillet over medium heat. Add the oil, onion, garlic, and ginger. Sauté for 3-5 minutes, or until the onions are soft.
Place the onions, garlic, and ginger in a blender. Add the can of coconut milk, curry powder, turmeric, cumin, and honey. Blend until completely smooth.
Pour the sauce into a 4 quart slow cooker. Add the chick peas and sweet potatoes and stir to coat everything. Cook on low for 6-8 hours or high for 4-5 (or until the sweet potatoes are fork tender).
During the last 30 minutes of cooking, add the 1/4 cup of heavy cream and stir. The cream is not necessary here, but adds a rich luxuriousness to the curry. Add salt and pepper to taste.
Serve over rice.