Ingredients
- 2can (15oz per can) chickpeasdrained and rinsed
- 1cup frozen peas
- 2can (15oz per can) tomato sauce
- 1can (13.5oz per can) unsweetened coconut milk
- 2teaspoons honey
- 1tablespoon curry powder
- 1tablespoon garam masala
- 1teaspoon garam masala
- 1/2teaspoon onion powder
- 1/2teaspoon garlic powder
- 1/4teaspoon salt
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Cook for 4-6 hours on “low” setting.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
- Flip over.
- Add one cup water.
- Pressure cook 25 minutes.
- Natural release.
Does this recipe call for 1 tablespoon, 1 teaspoon or 1 tablespoon + 1 teaspoon of garam masala? Thanks!
It’s one tablespoon plus one teaspoon. Sorry for the confusion. We had to enter it as two separate ingredients because of the way our grocery lists are calculated.
Thank you! My family loved this meal!
Yay!
This is a very good recipe. I made it with Chicken. Lot’s of sauce leftover. I froze the leftover sauce and will add it to the next batch I make and add some extra chicken.