Indian Crockpot Recipes to Warm You Up

There is an old cooking method, which used to be very favorite 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 primary Indian cooking recipe using a crockpot.

When you are production curry recipes, you will normally incorporate the sauce ingredients and then add the meat. The vegetables go on top. With crockpot cooking it is often unnecessary to incorporate all the ingredients together well, like you would do in a pot on the stove, because the densest ingredients should go on the bottom.

Crockpot

With Indian curry recipes the sauce becomes steam and this permeates all the other ingredients, cooking the meat and vegetables fully and infusing all things with the aromatic flavors from the sauce.

Indian Crockpot Recipes to Warm You Up

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 answer well to slow cooking because it goes mushy, so use par-boiled rice, add some seasonings and just stop 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 assorted 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 honestly 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 combination 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.

Indian Crockpot Recipes to Warm You Up

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