Indian Spiced Slow Cooker Stew

Remember a couple of weeks ago when I attempted my first curry?  Well, this is my second attempt at Indian Cuisine and while I’m not sure it’s exactly traditional – I wanted to use what I had on hand and really start to get to know these unfamiliar spices. Here’s my take on Indian Spiced Slow Cooker Stew.  I made mine vegetarian.  You could absolutely make this with chicken, beef, lamb, whatever… I’d brown the meat first, set aside, follow the rest of the recipe and add the meat back to the cooker after you add the tomatoes. Let me know if you try it and what you think!

  • 1 bag red potatoes, halved and sliced on the thin side
  • 3 carrots, sliced
  • 2 large onions, peeled and sliced into rings
  • 3 cloves garlic, chopped
  • 1 in. piece of fresh ginger, peeled and grated
  • 1 tablespoon each, paprika, and cumin
  • 1 teaspoon each turmeric and cinnamon
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon cardamom
  • 2 28 oz. cans chopped, fire roasted tomatoes
  • 1 pint sliced portobella mushrooms
  • 1 small bag frozen, baby peas
  • 1 large can chick peas, drained and rinsed
  • a handful of chopped cilantro

In a large pot, or your stop top safe, slow cooker insert, heat about a tablespoon of oil.  When it’s hot, add the potatoes, carrots and onions with a big pinch of salt, and allow to cook until the vegetables have softened a bit.  Normally, I like to get them a little bit browned, but I overcrowded my pot and that was not going to happen. Also, you don’t have to use a whole bag of potatoes, but we like to have leftovers.


Add the dry spices and cook and toss a bit to toast them.  When they’re really fragrant, add the garlic and ginger and toss and cook for another minute or two.


Add the tomatoes, stir and transfer to the slow cooker. Truth time: I had originally just put one can of tomatoes into this, but at this point, it looked a little dry, so I added another and I’m glad I did.


Set on low for five hours. At about 4 1/2 hours, add the chick peas, mushrooms and peas – stir well, cover and let cook for another 30 minutes.  Plate and add a couple of pinches of fresh cilantro on top.



Ok – this was quite good. Very warm, very tasty.  A couple of the young men at my table felt that all it needed was some animal protein, but I don’t think that’s it.  I will definitely make this again – maybe with a dairy product of some sort. Sour cream?  Yogurt? I’ve only had Indian food a handful of times – so maybe what I need to do is take my favorite things that I’ve eaten in restaurants and start taking them apart.  What do you think?

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