I am OBSESSED with this recipe… and that’s really saying something because I love ALL my recipes! It is just SO EASY… eyes closed, five minutes easy. And it’s so incredibly flavoursome… in fact I’d go as far as to say it’s my favourite vindaloo ever. It’s CHEAP to make, AND it freezes excellently. Really, what’s not to love? There was some leftovers in the fridge recently and after mum had tucked into a hearty serve she asked what restaurant I got it from… so if the family is after take-away, I’ve got you covered with the fake-away 😉.
Now, I will say I have used a purchased curry paste which is not my usual style (homemade is best!)… but at the end of the day, I still 100% see this as a nourishing homemade win. If I had to make my own curry paste every time I certainly wouldn’t make this recipe as often as I do! So it’s always a balancing act. If you’ve got the time and energy to make your own curry paste, go you!! But if not, buy the best quality one you can find and afford, and check out the back of the packet for added nasties. There’s not a lot to this recipe, so most of the flavour is coming from that curry paste - we need it to be good!
If you’re interested in saving time and money in the kitchen while also eating nutritious and delicious food, I couldn’t recommend my new cookbook ‘Modern Slow Cooker’ more highly.
Serves 6
+ vegetarian
+ vegan
+ egg free
+ dairy free
+ nut free
+ soy free
+ gluten free
Ingredients
1 cup dried chickpeas, rinsed
175g good-quality vindaloo curry paste (I used Zest Byron Bay brand)
2 chicken-style stock cubes or 1 tbsp no-chicken-chicken stock powder (free recipe here)
2 tbsp tomato paste
600g sweet potato, cut into 2cm cubes (no need to peel unless you want to)
600g potatoes, cut into 2cm cubes (no need to peel unless you want to)
1 cup water
1/4 cup extra-virgin olive oil
Method
- Spread chickpeas out on the base of the slow cooker. Top with curry paste, stock cubes or powder, tomato paste and vegetables. Drizzle over olive oil and water, being careful not to disturb your chickpea layer. Cook on high for 6 hours or low for 12 hours.
- Give everything a really good stir, mashing and breaking up some of the sweet potato and potato with your slow cooker silicone spatula. Keep folding everything through and the vegetables will start thickening the sauce. Stop whenever you like the consistency - the more you fold and break up the veggies, the thicker the end result will be!
Serve with rice, roti, naan, riata, mango chutney… world’s your oyster. Makes excellent leftovers both hot and cold, and also freezes well. Enjoy!
P.S. You want to hear my favourite way to enjoy the leftovers? Get a piece of roti bread and spread half of it with the cold curry mixture. Fold the bread over to encase the curry like a sandwich. Heat some oil or butter over medium heat in a large fry pan on the stove - once hot, add your roti sandwich and fry on each side until golden, just a couple of minutes. Enjoy just as it is, or dip pieces in some delicious chutney or cucumber riata. Let me know what you think! Alyce x
