Slow Cooker Potato Curry

Ingredients

• 1 tablespoon oil
• 1 large onion (finely chopped)
• 1 15 ounce can diced tomatoes
• 4 teaspoons curry powder
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon salt
• 3 garlic cloves (minced)
• 1.5 pounds small potatoes (quartered or halved, depending on size)
• 1 serrano chili (chopped (seeded, for less spice))
• 1 pound cauliflower (cut into 1-inch florets)
• 1- inch knob fresh ginger (minced)
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1 15 ounce can chickpeas, rinsed
• 3/4 cup canned coconut milk
• 1 1/2 cups thawed from frozen peas
• 1 lime (juiced)

Instructions

1. 1

   Place the onion and tomatoes in the base of a food processor and pulse ~4-5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about 5 minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.

2. 2

   Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about 5 minutes. If using a separate saucepan, transfer the contents to the base of a slow cooker.

3. 3

   Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4-5 hours.

4. 4

   Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together.

5. 5

   Serve with steamed rice.