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Nutrition Facts
Serving Size 1 (435g) Recipe makes 6 servings
Calories 285
Calories from Fat 51		(18%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 972mg		40%
Potassium 1034mg		29%
Total Carbohydrate 50.1g		16%
	Dietary Fiber 9.7g	38%
	Sugars 5.2g
Protein 11.3g		22%
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Crock Pot Curry (Aloo Rajma)

Recipe #206165 | 4¼ hours | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: BrotherAdso
Jan 18, 2007

A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.

SERVES 6 -8 , 1 pot (change servings and units)

Ingredients

4 small potatoes, diced or potatoes, chunked
2 (14 ounce) cans Rotel tomatoes & chilies
2 (15 1/2 ounce) cans kidney beans or chickpeas
2 white onions, chopped
2 tablespoons olive oil
1 tablespoon good quality curry powder
1 teaspoon cayenne (optional)
1/2 teaspoon cardamom (optional)
1/2 teaspoon ginger (optional)
1/2 teaspoon cardamom (optional)

Directions

1
Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
2
Add onions and saute for 2 - 5 minutes.
3
Add both cans of Rotel.
4
Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
5
Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
6
Serve over rice or with makki di roti (indian cornbread).

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Featured Reviews for This Recipe

From: Dominick & Amanda

On Nov 17, 2009

Spicy, delicious, and simple! Just what I love in a recipe! I added some cumin and corriader for additional flavor. Thank you for posting!

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From: Chef #1119867

On Apr 27, 2009

spicy but not unbearable - very yummy

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From: windhorse23

On Sep 6, 2008

Very good, easy and adaptable recipe, and I DID adapt it. First of all, I made it on the stove top. I added the following to the spice mixture: fresh ginger, some cumin seeds and mustard seeds, two cloves of garlic and some methi. I used extra potatoes because I love them, and I added about a cup of vegetable broth to make it a little soupy. I also had to use more vegetable oil. I threw in about a tsp. of salt at the end of cooking. Yummy recipe. Thanks BrotherAdso.

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From: Chef #712686

On Jul 21, 2008

We have made this recipe many times over the last year- only just now dawned on me to write a review! We love it! I hold back just a bit on the cayenne as I am a bit of a wus, and have at times added peas or some such appropriate veggie- but its always a hit and we will continue to make this- its actually in my stash of special recipes that I pass on when someone mentions a lack of dinner ideas!

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