Crock Pot Curry

(10)


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Servings: 6-8
READY IN
4hrs 10mins
Ingredients
  • 4 small potatoes, diced or 4 small potatoes, chunked
  • 2 (14 ounce) cans Rotel tomatoes & chilies
  • 2 (15 1/2 ounce) cans kidney beans or (15 1/2 ounce) cans chickpeas
  • 2 white onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon good quality curry powder
  • 1 teaspoon cayenne (optional)
  • 1⁄2 teaspoon cardamom (optional)
  • 1⁄2 teaspoon ginger (optional)
Directions
  • Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
  • Add onions and saute for 2 - 5 minutes.
  • Add both cans of Rotel.
  • Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
  • Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
  • Serve over rice or with makki di roti (indian cornbread).
 

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