This is the first East Indian style curry dish I have ever made that I am 100% happy with! Whenever I have tried in the past I always feel like it is missing something…well NOT THIS TIME 🙂 This is a fast, simple, and delicious recipe and it gets even better as the leftovers sit in your fridge. Try it and I know you will love it ❤
And while I used specific ingredients in the making of this recipe, feel free to toss in other vegetables you may have in your fridge or garden (i.e. zucchini, eggplant, bell peppers, etc.) because I have no doubt that they will end up tasting just as delicious as what I used 😀
- 1 tsp olive oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 1 T minced ginger
- 15-ounce can chickpeas, rinsed
- 2 C canned or boxed chopped tomatoes
- 2 C small cauliflower florets
- 1 sweet potato, peeled & diced (I use the yellow type, but orange~yams~would work also)
- 1 can light coconut milk
- 1 cup veggie broth
- 1 T garam masala
- ½ T curry powder
- ½ T tumeric
- 1 tsp pink Himalayan sea salt
- 1 C frozen peas
- 2 cups lightly packed baby spinach or kale, chopped
- Heat oil in a pan and sauté the onions, garlic, and fresh ginger until onion is translucent (5-7 minutes).
- Transfer the onion mix to a crock-pot and add remaining ingredients except for the peas and spinach/kale.
- Heat on low for six hours (or on high for four hours).
- note: if you do not have a crockpot, you could do this in a pot or dutch oven like I’ve shown in my photo; simply simmer for 60-90 minutes.
- Stir in the peas and spinach at the very end, and allow to “cook” (just warm up, really) for about five more minutes.
- Serve over rice (coconut basmati rice is my fav!)
Eat. Enjoy. Love.
Adapted from: Popsugar