Loni Jane strikes again! I never liked curry until I tried this dish... It is amazing over jasmine rice with some fresh lemon juice on top! Not to mention it can be cooked in a slow cooker, making your life super easy!
2-3 potatoes, diced
1 onion, diced
2 cups frozen vegetables
1 can of diced tomatoes
1 can of chickpeas
1 1/2 tablespoons of curry powder
2 1/2 cups of water
1 teaspoon salt
1 teaspoon black pepper
cooked jasmine rice
1) Add all ingredients including the aquafaba (chickpea liquid) from the can of chickpeas into a slow cooker.
2) Cook on low for 6 hours or high for 3 hours.
3) Top with optional toppings! Enjoy!
recipe adapted from Loni Jane