Slow Cooker Potato, Chickpea and Beet Greens Curry

Categories : easy peasy, lent, main dishes, potatoes & vegetables, pulses & grains, Recipes, Slow Cooker @en, vegetarian or vegan

Amazingly delicious vegan curry with new potatoes, chickpeas (garbanzo beans) and beet greens (beet leaves). Slow cookers may well have been made for curries.

I have fallen in love with this curry. It’s so flavourful. It’s a super dish for Lent (today is Holy Monday and we’re building up to Easter here in Greece) because it’s filling, nutritious, tasty and completely satisfying. It is of course also vegan (most Greek Lenten recipes are also vegan, apart from those that contain seafood and honey – these are allowed during Lent). Regardless of all that, this curry is one that you’ll want all year round. And it’s a fab way to eat up the leaves of whole beets. Please don’t say you throw them away? They are super good for you you know!

So, here goes. And check out these instructions. Just throw it all in the slow cooker and off you go for a nice coffee or a walk in the park. Can’t go wrong with that.

Ingredients

500gr new potatoes (the baby ones with thin skins) washed well

360gr chickpeas, cooked (about 2 cups)

260gr beet greens (the stalks and leaves from about 2 medium beetroot)

1 Tbs onion flakes

1 Tbs brown sugar

2 tsp cumin, powdered

1 tsp ginger, powdered

1 tsp garam masala

1 tsp paprika, sweet

1 tsp salt

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp cinnamon

1/4 tsp black pepper, freshly cracked

3 Tbs olive oil

2 tsp garlic paste

240ml (1 cup) hot water

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Chickpeas

I cook up a big batch of dry chickpeas in the slow cooker and keep them in the freezer in one-cup portions. You can use this recipe here.

Step 1

Cut the larger potatoes in half, and put them all in the slow cooker insert. Add the chickpeas and beet greens (cut into three pieces).

Step 2

Sprinkle the onion flakes, brown sugar, cumin, ginger, garam masala, paprika, salt, turmeric, chilli, cinnamon and black pepper over the top. Mix the garlic paste with the oil and pour over the veggies. Add the hot water.

Step 3

Cook on low for 8 hours or until the potatoes and beet stalks are soft. Serve with basmati or jasmine rice and naan bread to mop up the sauce.