Indian Crockpot Recipes to Warm You Up
There is an old cooking method, which used to be very popular in India. It is called “dum pukht,” and this type of cooking uses a tightly covered clay pot over a fire. The heat inside the clay pot would turn to steam and cook the food. You can recreate this traditional Indian cooking method using a crockpot.
When you are making curry recipes, you will usually combine the sauce ingredients and then add the meat. The vegetables go on top. With crockpot cooking it is often unnecessary to combine all the ingredients together well, like you would do in a pot on the stove, because the densest ingredients should go on the bottom.
With Indian curry recipes the sauce becomes steam and this permeates all the other ingredients, cooking the meat and vegetables thoroughly and infusing everything with the aromatic flavors from the sauce.
Slow Cooked Indian Side Dishes
You can make side dishes in a crockpot, as well as curry recipes, such as curried mixed vegetables, Indian spiced green beans with tomatoes or a rice pilaf. Raw rice does not respond well to slow cooking because it goes mushy, so use par-boiled rice, add some seasonings and just finish it off in the slow cooker.
A lot of Indian style side dishes are probably easier to make on the stove while the main dish cooks in the crockpot. This includes sauteed vegetables, Indian style dips and sauces and various chutneys. You can buy poppadums or Indian bread and serve these on the side, for dipping into the curry.
Recipe for Crockpot Indian Curry with Sweet Potatoes
This is a really flavorful Indian curry recipe with sweet potato, beans, eggplant, chicken and more. If you can only find light coconut milk, add some heavy cream to the curry at the end of the cooking time to thicken it up a bit.
Serve this Indian slow cooked curry with rice or with warmed Indian style naan bread or chapattis for a hearty and warming dinner. This recipe serves six people.
What you will need:
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 can garbanzo beans
- 1 chopped yellow onion
- 1 teaspoon ground cumin
- 13 1/2 oz can coconut milk
- 1/2 eggplant
- 1/2 inch grated fresh ginger
- Few drops Tabasco sauce
- 1 peeled sweet potato
- 1 green bell pepper
- 3 cloves garlic
- 5 skinless, boneless chicken thighs
- 2 tablespoons curry powder
How to make it:
Drain and rinse the garbanzo beans. Chop the sweet potato, garlic, eggplant and bell pepper. Stir the coconut milk, Tabasco sauce, coriander, tomato paste, cumin, coconut milk, ginger, garlic and curry powder together in the crockpot, until the mixture is well combined.
Add the chicken and toss it a few times until it is coated. Pour in the rinsed beans. Sprinkle the chopped vegetables over the chicken and cover the crockpot. Cook for 5 hours on high or 8 hours on low. Stir carefully, so as not to break the pieces of sweet potato, and serve with rice.