I’m going to let you all in on a little secret!! Slow cooking is an art. I mean a really simple art, but still! Letting the food cook slowly with little ‘disturbance’ (read ‘attention’) on my part is a wonderful thing! The flavors resulting from low continuous heat are just superb. This curry is an absolute dream! I have to add here that if you have recently acquired an instant pot (like me!) you can also use the slow cooker setting on that. From my research, it appears that the ‘high’ setting on my dear old crockpot and my shiny new instant pot match! Yeayyy!
This recipe is literally one of those that you assemble the ingredients, chop, mince or dice as directed, throw everything into the slow cooker, and come back four hours later to
eat devour it! Well, you do have to cook the rice separately but if you have a rice cooker?? You get the picture ;-)!
Besides tasting totally amazing, this curry is totally free of refined fats! Canned coconut milk is it’s base and ohh, soo good! Sometimes (more often than not 😉 I just use a can of Trader Joe’s coconut cream (a higher fat content than regular canned coconut milk) in place of the regular coconut milk and then…creamy perfection!
The crushed red pepper flakes in this recipe give just a little added bite, but not so much that my three littles with highly spice-sensitive palates wouldn’t eat it. In fact, I think they liked it! Finding the balance between my need for spice and their adversity to it can be a tough balance!
I also totally love the fact that this is another yummy way to eat chickpeas! (Otherwise known by the more boring name garbanzos. 😉 ) Such a great protein and way to fuel your body!
So go practice the art of slow cooking and let me know in the comments what beautiful taste creations you make!! 😉
Chickpea Curry (Slow Cooker)
- 1 C. Chopped Carrots
- 4 C. Cauliflower Florets
- 1 C. Frozen Peas
- 1 Medium Onion Diced
- 2 14oz Cans Chickpeas (drained and rinsed)
- 4 Cloves Minced Garlic
- 2 1/2 tsp. Yellow Curry Powder
- 1/2 tsp. Ground Coriander
- 1/4 tsp. Crushed Red Pepper flakes
- 2 C. Vegetable Broth
- 1 14oz Can Coconut Milk (or coconut cream like they sell at Trader Joe's!)
- 1/4 C. Finely Chopped Fresh Basil
- 3/4 tsp. Himalayan or Sea Salt
Place all ingredients with the exception of the fresh basil and salt into slow cooker. Stir together.
Cook in standard slow cooker for approx 4 hours on high (using a basic crock-pot low vs high options). (Instant Pot high slow cooker setting should match closely, perhaps use a little less time.)
Before serving remove 1 cup of mixture and mash with a fork. Return mashed portion to crockpot and add salt and fresh basil.
Serve over a bed of rice and sprinkle with roasted cashews if desired.
This IS soul food!