HYBRID – Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas x Crockpot Curried Chicken With Ginger and Yogurt

This recipe was a combination of this and this.

It’s in the crockpot right now, so we’ll see how it turns out!

EDIT: I would rate this recipe a 7 out of 10.
It was a solid, healthy meal, and made a ton of servings.  I think it could have used more spices.

Unfortunately, I had to omit the sweet potato because there just wasn’t enough room.

ALSO, please note that this recipe is served over rice.  Don’t just make it and not have any rice ready, like some kind of fool.


  • 1/3 cup tomato paste
  • 4 garlic cloves, chopped
  • 2 tablespoons curry powder
  • tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 medium onion, peeled and chopped
  • lbs boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup full-fat plain yogurt (that’s right people, that yogurt should have ALL OF ITS FAT)
  • 2 cups small cauliflower florets (I used frozen)
  • 1 can low-sodium chickpeas (garbanzo beans), drained
  • 14 oz. can diced tomatoes
  • 14 oz. low-sodium chicken broth
  • 2 tsp cayenne pepper (I added this because I like spice – omit if necessary)
  • 2 scallions (green onions), thinly sliced
  1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and chicken broth.
  2. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.  Cover with yogurt.
  3. Add the cauliflower, chickpeas, diced tomatoes, and cayenne pepper to the slow cooker.
  4. Cook on high for 6 hours.  Stir occasionally.
  5. Serve with brown rice.  Top with scallions.


  • Curry powder, ground cumin – spice section
  • Ginger root – produce section



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