Slow-Cooked Simply Potato and Chickpea Curry

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READY IN: 6hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
  • Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
  • Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
  • One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
  • Garnish with chopped green onions and serve with hot Garlic Naan. Yum!
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