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Crockpot Coconut Chickpea Curry over Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups uncooked long-grain rice
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the diced onion, minced garlic, drained chickpeas, diced tomatoes with their juice, coconut milk, curry powder, cumin, water, salt, and pepper into the crockpot. Stir everything together until the spices are evenly mixed through the liquid.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the onions are soft and the sauce has thickened slightly.
  • About 20 minutes before the curry is done, cook the rice according to package directions in a separate pot.
  • Fluff the rice with a fork. Spoon the hot curry over bowls of rice and sprinkle with chopped cilantro before serving.

Notes

If the sauce thickens more than you like after cooking, stir in a splash of water or a little extra coconut milk right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a tablespoon of water to loosen the sauce. For extra bulk on a tight budget, stir in a handful of frozen spinach or peas during the last hour of cooking.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Large Pot, Cutting Board, Knife