Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 2 tablespoons curry paste (I use Patak’s)
  • 1 tablespoon garam masala
  • 1 cup diced onion
  • 2 teaspoons ginger (peeled and minced)
  • 1 jalapeno pepper (stemmed, seeded and chopped)
  • 14 ounces can diced tomatoes
  • 1 1/2 cups water, chicken broth or vegetable broth
  • 2 15-ounce cans garbanzo beans (rinsed and drained)
  • 1/2 cup cilantro
  • salt and pepper to taste
  • lemon wedges (optional)
  • yogurt for topping (optional)

Instruction

  • Put all the ingredients in a slow cooker – except for cilantro, lemon and yogurt.
  • Slow cook for 4-6 hours on low.
  • Serve with cilantro leaves, a dollop of yogurt, and a squeeze of lemon (optional) over rice.