A Cooking Failure Turned Success: Indian Crockpot Curry

Now, this recipe originally came from the Better Homes and Gardens “Biggest Book of Crockpot Recipes”, however when I made it according to the recipe The Husband and I didn’t care for it at all.  I was able to salvage it by using their recipe as a template and then adding and subtracting my own things, and the second time around I really liked it!  So if you’re into Indian food (think Indian like India) or like your food nice and savory this may just be the recipe for you.

Crockpot Vegetable Curry
 

4 medium carrots (I just used baby carrots from the bag)

2 medium potatoes, peeled and chopped

1 15 oz. can garbanzo beans, rinsed and drained

1 cup chopped onion

2 cloves minced garlic

1/2 of 14 oz. can of petite diced tomatoes drained

2 Tbsp. cornstarch

1 1/2 tsp. curry powder

1 tsp. ground corriander

1/4 tsp. crushed red pepper

1/4 tsp. salt

1/8 tsp. ground cinnamon

2 cups of vegetable or chicken broth

1 tsp. garam masala (my neighborhood grocer does not carry this but a local health food store did)

1 cup plain yogurt or heavy (whipping) cream

cilantro

Toss all the ingredients except the cornstarch, cilantro, and rice into a 3.5-5 quart crockpot.  Slowly add the cornstarch while stirring continually.  Cover and cook on high for 3.5-4.5 hours or on low for 7-9 hours.  Serve with cooked rice and garnish with cilantro.  Yummy!