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This would be the chickpea potato curry my Tara makes adapted for my very tiny crockpot.
In a 1 qt crock pot:
1 15oz can drained chickpeas
1 large waxy potato, skin on/roughly chopped
1 clove of garlic, thinly sliced
1 15oz can coconut milk
1 cup frozen peas (reserve, frozen, until the end)
1 small onion, roughly chopped
to taste:
Your Favorite Curry-Type Spice Blend
Freshly ground black pepper
Salt
Dump everything except the peas in the crock pot, stir, cook until done - mine took "high" for about 3 hours. At the end, stir in the peas. The food will be hot enough to bring them to temperature without overcooking.
Serve over a grain, or not, as it suits you. I had random cous cous so that was useful and delicious.
Cooks up on the stove in a medium saucepot for 45 minutes as well - brown the onions and garlic in a neutral-tasting oil first, and count on needing some vegetable or chicken stock in addition to the coconut milk.
In a 1 qt crock pot:
1 15oz can drained chickpeas
1 large waxy potato, skin on/roughly chopped
1 clove of garlic, thinly sliced
1 15oz can coconut milk
1 cup frozen peas (reserve, frozen, until the end)
1 small onion, roughly chopped
to taste:
Your Favorite Curry-Type Spice Blend
Freshly ground black pepper
Salt
Dump everything except the peas in the crock pot, stir, cook until done - mine took "high" for about 3 hours. At the end, stir in the peas. The food will be hot enough to bring them to temperature without overcooking.
Serve over a grain, or not, as it suits you. I had random cous cous so that was useful and delicious.
Cooks up on the stove in a medium saucepot for 45 minutes as well - brown the onions and garlic in a neutral-tasting oil first, and count on needing some vegetable or chicken stock in addition to the coconut milk.
