- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp. minced fresh gingerroot
- 2 tsp. ground coriander
- 1 tsp. garam masala
- 1 tsp. chili powder
- ½ tsp. salt (we used kosher salt)
- ½ tsp. ground cumin
- ¼ tsp. ground turmeric
- 1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
- 2 can (15 oz. each) chickpeas, rinsed and drained
- 1 large baking potato, peeled and cut into ¾-in. cubes
- 2 ½ cups vegetable stock
- 1 Tbsp. lime juice
- Chopped fresh cilantro
- Hot cooked rice (we used brown rice)
- Sliced red onion, optional
- Lime wedges, optional
- Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
- Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
- Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Hunt’s or Taste of Home.
Take care everybody !