Crockpot Indian Curry Recipe

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A Year of Slow Cooking


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1 can coconut milk, 13.5 oz

1 can garbanzo beans, drained and rinsed

4 - 6 x skinless, boneless chicken thighs

1 tbsp tomato paste

2 tbsp curry powder

1 tsp ground coriander

1 tsp ground cumin

1 inch peeled and grated ginger

few dashes of hot sauce (I used Tobasco)

1 x yellow onion, chopped

2 - 3 x cloves of smashed and chopped garlic

1 x green bell pepper, seeded and chopped

1/2 x eggplant, chopped

1 x sweet potato

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