Curried Chickpeas and Potatoes over Basmati Rice
Baby Zack is eating more and more of what we’re eating these days, so I try to plan ahead my meals for things that he can easily gum or aren’t too spicy. Chickpeas and sweet potatoes are a favorite of his, so I based this meal around them and made a curry dish that was flavorful and not spicy. And since the slow cooker softens the potatoes perfectly, I don’t have to worry about a dish that’s too hard for him to eat. Also, the rice is big and sticky enough for him to manipulate and get right into his mouth. Most of the time. Ok some of the time.
The verdict? We all loved it! It’s a starch-heavy dish, but flavorful, easy to prep, and really delicious. Another perk? Your kitchen will smell amazing – curry and garam masala are so fragrant. If you don’t have garam masala at home, get some! It’s a spice blend used in many Indian dishes that just can’t be left out.
2 cups white Basmati rice, cooked according to package directions
1 can chickpeas, drained and rinsed
1 container Pomi crushed tomatoes
2 large sweet potatoes, diced
1 medium Yukon gold potato, diced
1 white onion diced
1 bag baby spinach
1 can light coconut milk
2 crushed garlic cloves
1 Tbsp Garam Masala
1/2 Tbsp curry powder
1 tsp salt
Combine all ingredients except the spinach and rice in the slow cooker and cook on high for 4 hours or low for 8 hours. In the last few minutes of cooking, add in spinach.
Mix together curried chickpeas and tomatoes with cooked rice before serving.