Tuesday, February 15, 2011

Slow Cooker Tuesday!

Tuesdays are a busy day in our house.  With 4 kids going in 4 different directions and only one vehicle to take them in, there isn't usually time in the afternoon to prepare a healthy meal.  Today I decided to make one of my favourite recipes, Chickpea Curry!  Served with some brown rice and samosas (from India Palace) that I had my husband pick up on his way home from work.

Chickpea Curry

Olive oil
1 chopped large onion
4 minced cloves of garlic
1.5 inch grated ginger
3 carrots
3 tsp cumin
3 tsp curry powder
2 tsp coriander
2 tsp turmeric
dash of cinnamon
salt and pepper
1 chopped green pepper
3/4 cup green beans (cut into 1 inch sections)
28 ounce can of diced tomato in juices 
1/4 cup vegetable stock
2 cans of chickpeas (rinsed)
3 cups spinach
1 cup coconut milk
1 tsp garam masala

*Saute onion, garlic, ginger, and carrots in olive oil, put into slow cooker
*Pour can of tomatoes into large bowl and use immersion blender to make it slightly less chunky (more than crushed, less than diced seems to be popular with my kids)
*Add tomatoes and all ingredients except, spinach, milk, and garam masala to the crock pot
*Cook on low for 7-8 hours
*Add spinach, coconut milk, and garam masala - cook for another 20 minutes

1 comment:

  1. I love curry and I love crockpots so this will be perfect in our house.