This is a long-time favourite, based on a recipe from an old Weight Watchers mag (with a few tweaks). I usually make a triple batch of the onions etc., freeze two “spice bricks” and use the third right away – then the next two batches are “dump & go”. It’s also a quick-prep if you have chopped onions in the freezer, and use pre-minced garlic.
(makes one recipe, double or triple quantities if you want to freeze some)
- 1 tbsp curry powder
- 2 tsp olive oil
- 1 1/2 cups onion, chopped
- 2 garlic cloves, minced
- 2 tbsp pickled jalapeno, chopped
- 1 1/2 tsp salt
- Toast the curry powder in a dry wok over med-high heat until fragrant.
- Add the oil, onions, and garlic and saute until the onion is tender.
- Remove from heat and add the jalapeno and salt, stir to combine.
- Freeze in a 2-cup container (or use right away in the curry)
- one spice brick (above)
- 2 19-oz cans of chickpeas, rinced and drained
- 1 28-oz can of diced tomatoes
- 1 14-oz can of coconut milk
- 1/2 cup chopped fresh cilantro (I use the PC fresh-frozen kind -> no prep required)
- Dump everything except the cilantro into the slow cooker and stir. Obviously, if the spice mix is frozen it won’t blend in yet – you can either throw it all together the night before (and then stir it when you put it in the cooker) or plan to give it a stir mid-way through cooking.
- Cook for 6-8 hours on low.
- Stir in the cilantro & serve over rice
Oh, and a tip that works for most slow cooker recipes: if you throw everything into the stoneware the night before, and then pop it in the cooker on a timer in the morning, the cool stoneware will keep the contents cool for a while on the counter, until they’re actually cooking. But be careful – you don’t want to go straight from the fridge to the heat of the cooker, or you could crack the stoneware. Check your cooker manual for any specific guidelines.