Crock Pot Curry (Aloo Rajma)

Time: 4 Mins

• 4 small potatoes, diced or 4 small potatoes, chunked
• 2 (14 ounce) cans Rotel tomatoes & chilies
• 2 (15 1/2 ounce) cans kidney beans or (15 1/2 ounce) cans 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)

8 serving(s)

1. Heat olive oil in a saucepan or frying pan. Include seasonings, saute for 1 min or so.
2. Include onions and saute for 2 – 5 mins.
3. Include both containers of Rotel.
4. Put blend into crockpot. Add potatoes as well as canned beans to crockpot.
5. Permit to crock on low for 6 – 9 hours or above for 3 – 5 hrs, depending upon your crockpot.
6. Serve over rice or with makki di roti (indian cornbread).