A few weeks ago I hosted a dinner and my contribution was a batch of curry. It needed to be something that could cook while I was out of the house, so I trolled through recipes online and combined several of them to come up with this.
(I can’t remember the actual sites I went to, but I’m sure that if you Google “curry in the crockpot” or something like that, you’ll end up with about the same list I had. 🙂 )
The curry was a hit with the guests, and I enjoyed the leftovers that I ate for the next week, too. 🙂 I’m sure it could be made on the stove top, too, instead of in a crockpot, and the texture of the sauce might be better that way.
One of the recipes I looked at suggested adding peas during the last 30 minutes of cooking, and I’m sure that there are other delicious options, too.
Ingredients Group 1:
- 2 cans coconut milk (about 14-15 oz. each)
- 2 Tablespoons tomato paste
- 2 Tablespoons garam masala
- 2 Tablespoons curry powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 inches fresh ginger, peeled and finely diced
- 1 jalapeno (seeded and chopped, optional)
Ingredients Group 2:
- 2 lbs. chicken breast, cubed
- 5 large carrots, peeled and chopped
- 1/2 head of cauliflower
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 2 onions, chopped
- 4-6 cloves of garlic, minced
- 2 bell peppers, seeded and chopped
- 1 eggplant, chopped
- 2 teaspoons salt
- Combine the first set of ingredients for the sauce in the crockpot and mix well.
- Add the chicken and garbanzo beans.
- Add the veggies, putting the carrots in first, followed by the cauliflower. Let them sit on top of the other ingredients to steam.
- Cook on high 4-6 hours. (I cooked mine 6 hours and it needed every bit of that time to cook the carrots.)
- Stir carefully to combine the veggies with the sauce and serve over basmati or jasmine rice.