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CrockPot Indian Curry Recipe

Notes: 

The Verdict.

Delicious. We had family over for dinner, and they all really enjoyed it, and took home leftovers. This was really good.

The kids were not interested in trying it at all. They had buttered brown rice.

and taquitos.

Adam and I were so pleased with these two curry recipes, and will definitely put them into our dinner rotation in the years to come.

As for a side-to-side comparison... we noticed that if you eat one and then the other back and forth, your tongue gets confused and everything tastes alike.

These are two distinct dishes, the Thai is a touch sweet and has a spicy kick, where as the Indian is creamy and rich with a beautiful curry taste. There is no spice (unless you add it) in the Indian curry dish.

Like many dishes made in the Crock-Pot, the flavors are even more pronounced the next day.

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Ingredients: 

1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
* 1 can garbanzo beans, drained and rinsed
* 4-6 frozen skinless, boneless chicken thighs
* 1 T tomato paste
* 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
* 1 t ground coriander
* 1 t ground cumin
* 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
* few dashes of hot sauce (I used Tobasco)
* 1 yellow onion. chopped
* 2 or 3 cloves of smashed and chopped garlic
* 1 green bell pepper, seeded and chopped
* 1/2 of an eggplant, chopped (I didn't peel)
* 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)


 

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