Slow Cooker Potato & Chickpea Tikka Masala

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 4 hours 20 minutes

Składniki

1 tablespoon garam masala

1 tablespoon paprika

1 ½ teaspoons sea salt

1 teaspoon coriander

1 teaspoon honey/maple syrup

1 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (optional)

1 tablespoon coconut oil (optional, if sautéing)

1 yellow onion

3 cloves garlic, minced

1 tablespoon ginger, grated (I use store-bought paste to save time)

3 cups white or yellow potato, diced

1 29oz can tomato purée (Also called strained crushed tomatoes. Plain old crushed tomatoes work, too.)

1 19oz can chickpeas, drained and rinsed

1 14oz can fire-roasted tomatoes

1 cup frozen peas

1 red, yellow or orange bell pepper, diced

1 jalapeño pepper, diced

1 can coconut milk

1 tablespoon lemon juice, freshly squeezed

Wskazówki

Add the potato, chickpeas, onion, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes, coconut milk and spice blend to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.

Once the slow cooker is done, add the lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice and naan.

Wartości Odżywcze

• Kalorie: 418 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 4 g
• Sód: 733 mg
• Węglowodany Całkowite: 63 g
• Błonnik Pokarmowy: 15 g
• Cukry Całkowite: 15 g
• Białko: 18 g