Crock Pot Curry (Aloo Rajma) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish. Ingredients:
4 small potatoes, diced or 4 small potatoes, chunked |
2 (14 ounce) cans rotel tomatoes & chilies |
2 (15 1/2 ounce) cans kidney beans or 2 (15 1/2 ounce) cans chickpeas |
2 white onions, chopped |
2 tablespoons olive oil |
1 tablespoon good quality curry powder |
1 teaspoon cayenne (optional) |
1/2 teaspoon cardamom (optional) |
1/2 teaspoon ginger (optional) |
Directions:
1. Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
2. Add onions and saute for 2 - 5 minutes.
3. Add both cans of Rotel.
4. Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
5. Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
6. Serve over rice or with makki di roti (indian cornbread).
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