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Slow Cooker Vegan Chickpea and Potato Curry
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 5 Yukon Gold potatoes peeled and diced
  • 26 ounces chickpeas drained and rinsed
  • 14 ounces full fat coconut milk
  • 1 cup non dairy milk I used SO Delicious coconut milk
  • 2 Tablespoons curry powder
  • 2 teaspoons Garam Masala
  • ½ teaspoon turmeric
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons sea salt
  • ½ teaspoon pepper
  • Basmati rice for serving
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