How to Make Slow Cooker Chickpea Curry Slimming World

Butter Chickpea Curry

In the world of quick and easy weeknight food, there is nothing more magical than a slow cooker recipe that is, for lack of better verbs, dump, stir, set, and go.

Recipe Summary Butter Chickpea Curry

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Ingredients | Slow Cooker Chickpea Curry Slimming World

4 medium potatoes, cubed

2 tablespoons canola oil

1 medium yellow onion, diced

1 teaspoon minced garlic

2 teaspoons curry powder

2 teaspoons garam masala

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon salt

1 (10.75 ounce) can condensed tomato soup

½ cup cream or milk

1 (12 ounce) can chickpeas, rinsed and drained

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Info | Slow Cooker Chickpea Curry Slimming World

prep: 10 mins cook: 40 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Butter Chickpea Curry

Main Dish Recipes, Curries, Vegetarian,