Curriedchickpeasslowcookerversion40 Recipes
20 BEST SLOW COOKER CURRIES RECIPE COLLECTION
If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SLOW COOKER CHICKEN CURRY
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
Provided by Juliajewelia
Categories Chicken Curry
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
- Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g
CURRIED CHICKPEAS SLOW COOKER VERSION 4.0
In 7 years at one job, I spent over $3000 Cdn on take out Channa Masala (curried chick peas). I was surfing the net one day and came across a recipe that seemed easy enough. I took out my girlfriend's slow cooker, and fired up the recipe (from Dev Patel of Slumdog Millionaire). Nice, but I think it had too much liquid and required corn starch to thicken it up at the end of the cooking process. Version 2.0 used less liquid (vegetable broth), and was still to liquidy, but did not require corn starch. Version 3.0 used no additional liquid, and was *almost* there. Version 4.0 (this recipe) is, for me, nirvana and comes close to cloning the taste of my favourite Indian restaurant (A taste of India in Winnipeg). Future test versions might include a broken up cinnamon stick, some star anise and ground fennel seed. This recipe scales up or down very well, and is flexible for adaptation. [October 25/09: As has been pointed out, the type of curry paste used is very important. I use Patak's Madras Hot Curry Paste. I am aiming for a Bombay/Pakistan type of curry; not a Thai style curry. Sorry bout leaving out this information. Additionally, the sodium content is much lower than what recipezaar calculates, as the choick peas are *thoroughly* rinsed]
Provided by sillhevenkarper
Categories Curries
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
- At 30 minutes, add in 3 cups spinach, and stir well to mix.
- At 7 hours 40 minutes, add yogurt, and stir well.
- When done, serve over saffron rice, garlic naan or pappadums.
Nutrition Facts : Calories 373.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 1, Sodium 1173.3, Carbohydrate 72, Fiber 14.3, Sugar 5.9, Protein 15.6
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