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Chickpea and Potato Curry

  • Busy nights
  • Easy
  • Hearty
  • Quick and Easy
  • Vegetarian
  • Dinners

6 hours on slow

Cooking time

8 servings (2 sets)

Serve sizes

3 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • crock pot

Ingredients

  • 3 russet potato
  • 1 yellow onion
  • 4 garlic gloves
  • 4 tsp Indian curry spice blend
  • 1 package frozen vegetables
  • 1 package whole wheat Na'an
  • 2 cup low sodium vegetable broth
  • 2 cans chickpeas, drained
  • 2 cans diced tomato
  • 1 can lite coconut milk

Preperation instructions

  • Cut the potatoes into 1-inch pieces and place in the crock pot.
  • Dice the yellow onion and add to the crockpot.
  • Add the remaining ingredients, with the exception of the Na'an to the crockpot. Cook on low for 6-7 hours.
  • Sserve the curry with 1/2 Na'an piece. Enjoy!

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