Gluten-Free Indian Curry
Servings: 6 servings
Calories: 797kcal
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk
- 2-4 dashes Tabasco sauce
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 (½- to 1-inch) piece fresh ginger, peeled and grated
- 3 pounds boneless, skinless chicken thighs
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 yellow onion , peeled and sliced
- 2-3 cloves garlic , peeled and smashed
- 1 green bell pepper , seeded and sliced
- 1 small eggplant , cubed (no need to peel; your choice)
- 1 medium sweet potato , peeled and cut into 1-inch cubes
- White basmati rice , for serving
Instructions
- Use a 6-quart slow cooker. Pour the coconut milk into the slow cooker and add the Tabasco sauce and tomato paste. Add the curry, coriander, cumin, and grated ginger. Stir to combine.
- Add the chicken to the slow cooker and use tongs to flip a few times, coating each piece with the sauce. Add chickpeas and vegetables; no need to stir.
- Cover and cook on low for 7-8 hours, or on high for about 4-5 hours. Stir before serving to distribute the sauce. Serve over rice.
Notes
Nutrition facts not calculated with white basmati rice, as this will vary based on amount you use per serving.
Nutrition
Calories: 797kcal | Carbohydrates: 35g | Protein: 46g | Fat: 53g | Saturated Fat: 22g | Cholesterol: 222mg | Sodium: 226mg | Potassium: 1169mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3410IU | Vitamin C: 21.9mg | Calcium: 96mg | Iron: 6.7mg