Tomato Curry Stew with Chickpeas and Potatoes

This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes.  I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours.  All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.

Tomato Curry Stew with Chickpeas and Potatoes
(Makes 8+ Servings)
Printable Version


  • 6 medium carrots, sliced
  • 4 medium potatoes, cut into 1/2-inch cubes
  • 2 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 10 ounces green beans, cut into 1-inch pieces
  • 60 ounces tomato sauce
  • 1 can vegetable broth or chicken broth
  • 2 large coarsely chopped yellow onions
  • 3 cloves garlic, minced
  • 1 1/2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp ginger, ground
  • 2 tsp ground coriander
  • 1 tsp cloves, ground
  • 1 tbsp cardamom
  • 1/2 tsp cayenne
  • 3-4 tsp salt
  • 2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 2 tbsp honey


1.In a 5-6 quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, spices, honey, oil, and liquids together.

2. Cover and cook on low-heat setting for 9 hours or on high-heat setting for 6 1/2 hours.

2 Thoughts on “Tomato Curry Stew with Chickpeas and Potatoes

  1. This curry was so good.

  2. Pingback: Recipe Master List :: Ezz Wheadon dot com |

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