Asian

Crockpot Indian Curry is for Dinner.

Crockpot Indian Curry takes 30 minutes to prepare.

Crockpot Indian Curry takes 300 minutes to cook.

Crockpot Indian Curry makes 12 servings.

The ingredients for Crockpot Indian Curry are:

- 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)

Here is how you make Crockpot Indian Curry:

Cook in crockpot on high for 4-6 hours (from http://crockpot365.blogspot.com/).Serving Size:?12 servings (easy)Number of Servings: 12Recipe submitted by SparkPeople user GREENLING40.

The nutritional information for Crockpot Indian Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 263.8

• Total Fat: 7.4 g
• Cholesterol: 24.0 mg
• Sodium: 302.8 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 5.8 g
• Protein: 15.2 g

Crockpot Indian Curry is Asian cuisine.

The dietary needs meet for Crockpot Indian Curry is Gluten Free