Curry is a hearty dish that originated in India, but has now spread far from Southeast Asia! Curry is now enjoyed all across the US. There are many variants to curry. I personally love curries that combine chickpeas and tomatoes.
However, the star of any curry is it’s seasonings. Whether you use a blend of powdered spices or a curry paste, curries should be full of flavor.
Curry is so versatile, because not only can you use different legumes, different spices, and different veggies, but you are not even limited by what grain you use as a base! There are countless curry variations and that’s one of the things I love about curries.
In this curry I combined tomatoes, onion, chickpeas, and green onions over rice. It makes for a hearty and delicious curry. Many curries also include some sort of cream addition as well. I used some coconut milk to make my curry a little creamy. If you are looking for a creamy curry, but don’t want to use coconut milk, you could also use oat or cashew milk. Oat milk does have a bit of a stronger flavor so, unless you season your curry a lot, I would recommend cashew milk.
My curry ended up turning out amazing and I couldn’t be more pleased! The rice turned a beautiful shade of yellow, because of the curry and turmeric powders. I ended up adding in some diced hot peppers as well as some extra coconut milk when I went to eat my curry, however these are both optional. If you’d like a moister curry, add either more vegetable broth or coconut milk. The liquid I used all got absorbed by the rice while my curry was cooking.
I love slow cooker recipes because they couldn’t be easier. Outside of dicing and onion and some green onions, there was very little work I had to put into this dish. For something that was so low effort it made a very yummy dinner.
I hope y’all consider trying this recipe, and if you do post a picture to Instagram or Facebook and tag me! I love seeing y’all make and enjoy my recipes.