Crock Pot Curry (Aloo Rajma)

• 4 small potatoes, diced or 4 small potatoes, chunked
• 2 (14 ounce) cans Rotel tomatoes & chilies
• 2 (15 1/2 ounce) cans kidney beans or (15 1/2 ounce) cans chickpeas
• 2 white onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon good quality curry powder
• 1 teaspoon cayenne (optional)
• 1/2 teaspoon cardamom (optional)
• 1/2 teaspoon ginger (optional)

1. Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
2. Add onions and saute for 2 - 5 minutes.
3. Add both cans of Rotel.
4. Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
5. Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
6. Serve over rice or with makki di roti (indian cornbread).

potatoes, tomatoes, kidney beans, white onions, olive oil, curry powder, cayenne, cardamom, ginger

Taken from www.food.com/recipe/crock-pot-curry-aloo-rajma-206165 (may not work)