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Crockpot Coconut Chickpea Potato Curry

Updated: Nov 19, 2019



Okay full disclosure, this picture doesn't do this dish justice.

But we ate it so fast, I completely forgot to take a good one!


Sometimes I just go for a recipe based on what I’m craving that day and it just WORKS. This is kinda like that. Okay actually, this is exactly like that. The weather has started to cool and I was craving a warm, hearty vegetable chickpea curry with lots of delicious flavours and warmth to it. If you’re looking for a solid weeknight crockpot recipe to enjoy for a few days, look no further.


This veggie curry is a great meal on its own or can be paired with cooked quinoa, wild rice, etc!


INGREDIENTS:


5 red potatoes, cubed

3 large carrots, chopped

1 large white onion, chopped

6 celery stalks, chopped

1-2 cups cauliflower, chopped

1 can diced tomatoes, low sodium

1 can organic chickpeas, rinsed

1-2 cans coconut milk

1-2 cans of water

4 Tbsp curry powder

1/2 tsp cayenne powder

1/4 cup coconut sugar

1/2 cup fresh basil leaves

1/2 tsp sea salt

1/4 tsp pepper

1/2 tsp turmeric

1/4 cup coconut aminos (or Bragg)

3 Tbsp lime juice

2 Tbsp minced garlic



HOW TO:


1) cut up all the vegetables and add to a large slow cooker


2) add the rest of the spices and ingredients, except the basil and lime juice.


3) Cook on high for 4 hours, then add basil and lime, stir in, and cook another 10-20 minutes.


4) ENJOY!!



PS - Have you been following my adventures on Instagram these days? If not, let's connect! @mariebarkerwellness is where I hang out daily, and fair warning, I post FUN IG STORIES!

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