Crockpot Chickpea Curry (Print Version)
Ingredients:
01 -
1 large onion, chopped.
02 -
4 cloves garlic, smashed.
03 -
1 tablespoon fresh ginger, grated.
04 -
1 teaspoon olive oil.
05 -
1 1/2 cups heavy cream (or 13 ounce can of thick unsweetened coconut milk for a dairy-free version).
06 -
2 teaspoons garam masala.
07 -
2 teaspoons ground turmeric.
08 -
1 teaspoon ground cumin.
09 -
1 tablespoon honey (or agave for a vegan version).
10 -
1/4-1/2 teaspoon crushed red pepper (optional, for some heat).
11 -
28 ounces chickpeas, drained (2 cans).
12 -
3 cups sweet potatoes, peeled and chopped.
Instructions:
01 -
Add the olive oil to a skillet and place it over medium heat. Sauté the chopped onion, smashed garlic, and grated ginger together until they are soft, which should take about 3-5 minutes. Remove the skillet from the heat.
02 -
Place the onion mixture into a blender. Add the heavy cream (or unsweetened coconut milk for a dairy-free version), all the spices (garam masala, turmeric, cumin), honey (or agave), and salt to the blender. Cover the blender and puree the mixture until it is smooth.
03 -
Pour the blended curry sauce into the slow cooker. Add the drained chickpeas and chopped sweet potatoes to the slow cooker. Mix everything well to ensure all ingredients are coated with the curry sauce.
04 -
Place the lid on the slow cooker and set it to: HIGH for 4-5 hours or LOW for 6-8 hours.
05 -
Once the sweet potatoes are fork-tender, the curry is ready. Serve the chickpea curry warm, garnished with a bit of fresh cilantro if desired. It can be served over basmati rice or used as a filling for naan and chapatis.
Notes:
01 -
To make a vegan version, replace the heavy cream with unsweetened canned coconut milk and swap the honey for agave.
02 -
This recipe is gluten-free and can be easily adapted to be dairy-free as well.