Friday, October 4, 2013

Slow Cooker Indian(ish) Curry


I know baby corn and bamboo shoots aren't really Indian ingredients but I love them and put them in everything.

Slow Cooker Indian(ish) Curry


Serves 8

Ingredients


  • 3 cups peeled and diced butternut squash
  • 1 cup dried chickpeas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can regular coconut milk
  • 1 can diced tomatoes
  • 3 cups vegetable broth
  • 1 tbsp yellow curry powder
  • 2 tbsp garam masala
  • 1 1/2 tsp salt
  • 1 cup frozen peas
  • 1 (8 oz) can bamboo shoots, drained
  • 1 (15 oz) can baby corn, drained

Instructions

  1. Place all ingredients except peas, bamboo shoots and corn in the slow cooker. Cook on high for 6 hours until the chickpeas are tender. Add peas, bamboo and corn. Cook for another half hour until heated through. Serve with brown rice.

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