Vegetarian Curry CrockPot Recipe

Day 61.

Remember last time I made a curry dish? It did not go well. It actually went quite horribly.

This worked. I was scared, and kept checking the taste hourly, which is totally against the rules of crockpotting--but it came out okay.

Enough so that I decided to run around the house gloating.

Evidently yelling "who's the crockpotting queen?" over and over can wear thin on people.

I've now learned.

The Ingredients.

--2 cans drained and rinsed garbanzo beans (chick peas)

--1 diced red pepper

--4 tiny potatoes, or 1 regular-sized

--1/2 cup diced carrots

--1/2 cup diced celery

--3 cloves smashed and chopped garlic

--2 T (yes, tablespoons!) curry

--1/2 t ground coriander

--1/4 t red (cayenne) pepper--not pictured

--1 lg can tomatoes (and juice)

--2 cups vegetable broth

--3/4 cup plain yogurt

--1 cup frozen peas (to add later)

The Directions.

--add drain and rinsed garbanzo beans to your crockpot

--cover with diced vegetables (if you have other stuff in the house that you want to use, go for it. I don't think the actual kind of vegetables matters)

--add spices

--dump in tomatoes, yogurt and broth

--stir to mix flavors

cook on low for 8-10 hours, or longer.

20 minutes before serving, stir in the frozen peas. Turn to high.

Serve over hot basmati rice and use brown rice tortillas or corn tortillas to scoop up. If you are not gluten-free, you can use naan, pita bread, or whole-wheat tortillas.

The Verdict.

Adam and I loved this. The flavors were pronounced without being overwhelming. It tasted even better the next day. We didn't make the kids eat it, but I have since had it for lunch a few times and my youngest has gobbled and enjoyed every bite.

other good curry-ish recipes:

Thai Curry
Indian Curry
Indian Chicken
Thai Coconut Soup
Lamb Vindaloo
Tomato Curried Potatoes
Indian Spinach with Potatoes