Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.
- 2 c onions, diced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 c tomatoes, chopped
- 2 3/4 c , divided, + more sautéing vegetable stock/broth
- 1 tbsp curry powder
- 1 tbsp coriander
- 1 tbsp cumin
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 c russet potato, diced, 1/2 – inch
- 1 c chickpeas (measured dried then soaked overnight)
- 1 tbsp lemon juice
In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.
Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.
Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.
Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.
Stir in lemon juice. Serve over your favorite whole grain.
Serve. Eat. Enjoy.
