Ingredients

• 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 2 (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)

Instructions

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).