Sent to us by Terri Peña.
Slow Cooker Vegetable Curry
This recipe can easily be doubled and it reheats very well. Add as many
different vegetables as you like. If sautéing the carrots and onions takes too much
time, skip that step, place all ingredients in the slow cooker and know the curry will
still taste great.
1 tablespoon oil
2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1/4 teaspoon cayenne pepper (optional)
4 large Yukon Gold potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1 inch pieces
15.5-ounce can chickpeas, drained and rinsed
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup unsweetened coconut milk
1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover,
and cook untill softened, about 5 minutes. Add the garlic, curry powder, coriander,
and cayenne, stirring to coat.
2. Transfer the vegetable mixture to a slow cooker. Add the potatoes, green beans,
chickpeas, and stock; cover, and cook on Low for 6 to 8 hours.
3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to
adjust the seasonings.