Our family loves curry, and it makes a regular appearance on our dinner menu. On days when I know we have a lot going on, this is one of my go to dinners. This recipe is about as easy as it gets, you simply load the crockpot with the main ingredients, wait a few hours and then eat!

We've recently discovered the spice sumac and love it's tangy flavor. If you can't find it, or don't want to pick some up, this curry is still really good without it. Don't let that stop you from trying this for dinner!

Stats

Active Time: 10 minutes
Cooking Time: 4-6 hours
Servings: 6-8

Ingredients

Curry:
4 cans Chickpeas, 14 oz
4 cans Diced Tomatoes, 14 oz
4 cups Veggie Broth
1 onion, chopped
2 potatoes, peeled and chopped
1 Tbsp Garlic, chopped
2 Tbsp Curry Paste
1 Tbsp Curry Powder

Toppings:
1 cup Greek Yogurt
2 Lemons
Sumac

4 cups Rice, prepared

The Method

Place all curry ingredients in your crockpot, stir to combine and break up the chunks of curry powder as much as you can. Set crockpot to low setting and cook 4-6 hours (or frankly, until you're ready to eat).

To serve, create a bed of rice and pour curry on top. Get lots of the sauce - it's really good when it soaks into the rice. Top with a dollop of greek yogurt, lemon juice and a sprinkle of sumac. Enjoy!