This vegetarian curry is so delicious and hearty! My kiddos and I gobbled it right up for dinner tonight. A curry is a pretty generic term meaning any spicy Middle Eastern dish of meat or vegetables served over rice. There isn’t simply one kind of curry. If you buy curry powder at the grocery store, it is most likely a combination of traditional Middle Eastern spices like fenugreek, coriander, cumin, turmeric, fennel, cayenne, and others. If you don’t cook a lot of Middle Eastern foods, buying a good curry powder is an easy way to spice up your normal meals without buying all those individual spices.
|Locally grown red-skinned potatoes … delicious|
Most of my meals begin with a quick look at the kitchen counter and in the cupboard to see what might need to be used up soon … today the winner was zucchini and potatoes. I had about a half dozen zucchini sitting on the counter and a bag of lovely red-skinned potatoes just begging to be used. Since I needed to be out of the house right around the dinner prep hour, it was the perfect night to put the crock pot to good use. And so a quick curry was devised…
|The veggie collection|
3 to 4 medium zucchinis, chopped
6 potatoes, peeled and chopped
1 medium to large onion, chopped
4 or 5 cloves of garlic, diced
1 jalapeno or other spicy pepper, seeded and chopped
1 can diced tomatoes (about 14 ounces)
1 can water
1 to 2 tablespoons tomato paste
1 large can chickpeas, drained (about 24 ounces)
Spices … 1 tablespoon ginger powder, 1 tablespoon cumin, 1 tablespoon coriander, a few shakes of salt and multiple twists of the pepper grinder
Combine everything except for the chickpeas into the crock pot. Stir. Cover and cook on high for about 3 hours. Add the chickpeas and cook for an additional hour.
A note about spice … If you are not serving the curry to little eaters, you can add some cayenne pepper to give this an extra kick. For this curry, I totally skipped the cayenne and just added some crushed red pepper on my bowl at the end to give it a little kick and spare the littles.