- 1 c. frozen peas (these will go in last so they don't get soggy!)
- 2 -14-oz. cans chickpeas, drained and rinsed
- 1 red pepper, washed and chopped
- 3 stalks of celery, washed well and chopped
- 3 cloves of garlic, minced
- 1 potato
- 2 carrots, peeled and chopped
- 2 T of curry
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 28 oz. can of diced tomatoes
- 2 c. vegetable broth
- 3/4 c. low-fat plain yogurt
- Add all ingredients EXCEPT the peas.
- Stir well.
- Cover and crock on LOW for about 8 hours.
- Add the peas, increase heat to HIGH, and crock 15 more minutes.
Serve over rice with naan or pita bread.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
This looks so yummy, going to make this weekend! Question: Do you think mushrooms would go good in this? I love them and always try to incorporate them in things. If so, should I add them at the beginning or end?
Hi Missy! Sorry I missed your question earlier, but wanted to respond! It all depends on how you like your mushrooms, I too love mushrooms but don’t like them completely cooked, therefore, I would add them about half way through! Happy Crocking, and let me know how it turned out!