Ingredients
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4 small potatoes, diced or 4 small potatoes, chunked
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2 (14 ounce) cans Rotel tomatoes & chilies
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2 (15 1/2 ounce) cans kidney beans or 2 (15 1/2 ounce) cans chickpeas
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2 tablespoons olive oil
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1 tablespoon good quality curry powder
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1 teaspoon cayenne
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1/2 teaspoon cardamom
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1/2 teaspoon ginger
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2 white onions, chopped
Instructions
- Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
- Add onions and saute for 2 - 5 minutes.
- Add both cans of Rotel.
- Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
- Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
- Serve over rice or with makki di roti (indian cornbread).