1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.
Slowcooker Chickpea Curry January 16, 2009
Slow Cooker Lentil Curry December 13, 2008
Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli
Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
Jasmine rice and natural yoghurt to serve
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.
1/3 cup plain flour
1.2kg diced lamb
2 tbsp olive oil
500g kumara (orange sweet potato), peeled, cut into 3cm cubes
1 large brown onion, cut into thin wedges
400g can chickpeas, drained, rinsed
1 cup chicken stock
1/3 cup korma curry paste
2 tbsp finely chopped coriander leaves to serve
1). Coat the lamb in flour, then brown in a frying pan with a little oil.. Transfer to slow cooker.
2). Add the vegetables and chickpeas.
3). Mix together the stock and curry paste, add to the slow cooker then cover with lid and cook on high for 4.5 hrs, stirring every 1.5 hrs.
Originally from Super Food Ideas Magazine, taken from thread: