It’s no secret that we love our slow cookers here at Additive-Free Lifestyle.  We love that we can throw in ingredients out of the fridge/freezer/pantry and by the end of the day you have something ready for dinner… and this is one of those recipes.

Beef and Chickpea Curry is a great way to use up older veggies and you can really bulk it up to get a few meals out of it. Add diced potatoes, sweet potato or pumpkin if you wanted, then you wouldn’t need to mash any later – even easier, gotta love that!

 

February 20, 2018
  • 5m
  • 8h
  • 8h 5m
  • 1

Ingredients

  • 1 brown onion
  • 1 c frozen peas
  • 2 -3 carrots, sliced
  • 2 tbsp. thermomade veggie stock
  • 400 g tin diced tomatoes
  • 400 g tin chickpeas drained and rinsed well
  • 400 mL coconut cream
  • 1 tbsp. curry powder (or to taste)
  • 1 kg diced stewing beef
  • 2 garlic cloves
  • any other veggies you want - beans, broccoli, cauliflower, basically anything you want to use up

Instructions

  1. Place everything in the slow cooker and stir well
  2. Cook on low for 8 hours
  3. Serve with mashed potatoes and veggies of choice

Nutrition

  • 6