Prep 10 mins
Cook 4 hrs
A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.
- 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 2 (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)
- 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).
Delicious and dead easy to make. I gave samples to three people at work and they each wanted the recipe, which is always a good sign. I made the recipe exactly as written (with all optional spices), and it's hot, but not annoyingly so to my palate. I think the heat is properly used to provide structure and depth of flavor to the dish, though more heat-sensitive palates may wish to moderate the cayenne and the heat of the tomatoes/chilies. Very highly recommended.
If you love really flavorful, hot food, this is the recipe for you. Between the heat of the cayenne and the intensity of the curry and cardamom, you'll have one, really good and spicy dish. Make sure to serve with plenty of rice.
We liked this. I used kidney beans and followed the recipe exactly. Thank you for this healthy tasty keeper.