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5 from 1 vote
  • 1 Tbsp Olive oil
  • 1 Yellow onion chopped
  • 1 Tbsp Fresh ginger finely minced
  • 3 cloves Garlic chopped
  • 15 oz can Chick peas drained
  • 2 cups Fresh tomatoes chopped
  • 6 Yukon gold potatoes peeled and diced
  • 1 can Coconut milk (14 oz)
  • 1 cup Vegetable broth
  • 1 tsp Salt
  • 1 tsp Crushed red pepper flakes (less if desired)
  • 1/2 tsp Fresh black pepper
  • 2 sprigs thyme
  1. Heat the oil in a pan, and Add cumin seeds. Toast for about 1 minute- until you can smell the seeds. Add the onions, garlic, and fresh ginger and sauté for five minutes. Careful not to burn garlic. Add the curry powder- Cook for another minute.

    Transfer the onion mixture to a slow cooker, and add remaining ingredients.

    Heat on low for six hours (or on high for four hours).

    Before serving, stir in the cilantro. Serve over brown rice ( See link in post)

    All I need is a big ol' bowl of this hot slow cooker chickpeas and potato curry.This is great on a rainy day, or a breezy fall or winter night.Perrrfection!