Indian food is a no-brainer for slow cookers. And, although Indian food can sound a little flavor-daunting, this meal can be made as bold or as mild as your family desires. Try this basic Indian vegetable stew—a curry-infused blend of chickpeas, potatoes, spinach, and tomatoes —for a fun new flavorful and easy meal. Plus it’s a great way to get in all your vegetables!
Yukon gold potatoes, cubed
In a crockpot, combine potatoes, chickpeas, tomatoes, onion, broth, and curry paste. Stir until curry paste is incorporated.
Cover and cook on high for 3 hours or on low for 7 hours.
10 minutes before finishing, add spinach and stir. Season with salt and pepper if needed, and serve.