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Chickpea Vegetable Curry
Appliance: Slow Cooker - 4 quarts and larger
Also requires: Rice Cooker - 6 cup capacity or larger
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This meat free recipe is part of the Gluten Free Collection
Ingredients
   1 tablespoon cooking oil
   1 medium onion, diced (about 1 1/2 cups)
   1 tablespoon curry powder
   1 teaspoon brown sugar
   1 inch piece fresh ginger, peeled and grated
   2 garlic cloves, minced
   1 Serrano chili or 1/2 jalapeno chili, seeded and minced
   2 (15.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
   8 ounces potato, peeled and cubed
   2 carrots, peeled and sliced
   1 red bell pepper, seeded and diced
   4 ounces fresh green beans, in 1 inch pieces
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   1 (14.5-ounce) can diced tomatoes
   1 (14-ounce) can vegetable broth (or chicken broth)
   1 cup canned coconut milk


Directions
Heat oil in the inner bowl of your rice cooker. Add onion and cook, stirring occasionally, until just beginning to brown, about 3-5 minutes. Add curry powder, sugar, ginger, garlic, and chili; cook 1 minute, stirring constantly. Alternatively, cook in a frying pan over medium heat on the stove top.

Spoon onion mixture into the crock or inner bowl of your slow cooker. Stir in all remaining ingredients EXCEPT coconut milk. Cover and cook on High 4-6 hours or until vegetables are tender.

Stir in coconut milk, adjust seasoning with salt and pepper, if needed, and serve.

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