I love slow cooker recipes, they enable me to get dinner prepped while the baby is sleeping and voila dinner is magically ready when hubby comes home 🙂 Curry is one of his faves so this recipe is perfect!
2 large potatoes
1 can chickpeas
1 can coconut milk
2 tsp curry powder
2 tbsp tomato puree
Chop up all the vegetables and add them with the chickpeas to the slow cooker. Top with the coconut milk, tomato puree and vegetable stock until the vegetables are covered. Stir in the spices, and leave to cook in the slow cooker on high for at least 4 hours. Periodically stir if you like and add more spices if necessary.
Serve with brown rice and naan bread. Nom nom.