Easy Indian Chickpea Curry with Mango Chutney – easy dump crock pot recipe and you can make it at varying spiciness levels.
Prep Time:10 mins
Cook Time:4 hours
Total Time:4 hours 10 mins
2 13.5 oz cans of chickpeas
1 13.5 oz can of coconut milk
1 28 oz can of crushed tomatoes
1 cup or 1 large onion, diced
1 large sweet potato cut into one-inch cubes
Golden Curry Sauce Mix (I used mild, but it comes with varying spiciness)
White Basmati Rice
Simply pour in your can of crushed tomatoes, rinsed chickpeas, coconut milk, diced onions, cubed sweet potato, and the Golden curry sauce mix. The Golden Curry Sauce comes in a dry bar, and you just break it up into pieces and add it to the crockpot.
Stir all of the ingredients and cook on medium heat for 6 hours, stirring occasionally.
A half-hour before you want to eat, go ahead and cook your rice according to the package.
To make your wrap, serve rice in your burrito wrap, and spoon over some chickpea curry. Then add about 2 tablespoons of Mango Chutney. I wouldn’t add any more than that or the combo will get too sweet. Top it with fresh cilantro.