Crockpot Monday: Indian Curry

Indian Curry:

Ingredients:

 1 13.5 oz can of coconut milk

 1 can garbanzo beans, drained and rinsed
 4-6 frozen skinless, boneless chicken thighs 
 1 Tablespoon tomato paste
 2 Tablespoons curry powder
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 1 inch peeled and grated ginger
 few dashes of hot sauce
 1 yellow onion. chopped
 2 or 3 cloves of smashed and chopped garlic
 1 green bell pepper, seeded and chopped
 1/2 of an eggplant, chopped (no need to peel)
-1 sweet potato, peeled and chopped

Directions:

Assemble all of your spices, coconut milk, hot sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow. Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans. Wash and chop all of the vegetables, and then add to the Crockpot.

Cover and cook on low for 7-9 hours, or on high for 4-6. Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice.

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