Ingredients
The following ingredients have 6 Servings
- 3 15.5 oz cans chickpeas, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 13.66 oz can coconut milk
- 8 oz baby bella or white button mushrooms (quartered)
- 2 large red potatoes (1/2-inch dice (with the skin))
- 3/4 cup Masala Paste (recipe follows; freeze leftover paste for another meal!)
- 1 tsp kosher salt
- pinch fresh cracked pepper
- options for serving: basmati rice
- 2 yellow onions
- 5 cloves garlic
- 1-1/2 inch piece fresh ginger (skin removed)
- 3 Tbs garam masala
- 1 Tbs chili powder
- 1 Tbs turmeric
- 1 Tbs cumin
- 1 tsp ground cloves
- 2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 cup Italian flat-leaf parsley or cilantro (see note)
- 1/4 cup almonds
- juice of one lemon
Instruction
- Make the Masala Paste in a food processor. Transfer 3/4 cup to a slow cooker; freeze remaining for another use.
- To the Masala Paste, add the remaining ingredients. Cook on low 6-8 hours at least until potatoes are tender. Serve over basmati rice, topped with fresh tomato, chives, toasted coconut, and additional red pepper flakes to taste for heat. Yields a bunch, like 6 servings.
