No Hurry Vegetable Curry

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No Hurry Vegetable Curry

 

Let the luscious fragrance of curry fill your house all day as it

simmers in your slow cooker. Serve over hot cooled basmati rice with

chutney on the side.

 

1 tablespoon peanut oil

1 to 2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

2 tablespoons curry powder

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 large Yukon Gold potatoes, peeled and diced

8 ounces green beans, ends trimmed and cut into 1-inch pieces

1-1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed

One 14.5-ounce can diced tomatoes, drained

2 cups vegetable stock

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

Salt

 

Heat the oil in a large skillet over medium heat. Add the carrots and

onion, cover, and cook until softened, about 5 minutes. Add the garlic,

curry powder, coriander, and cayenne, stirring to coat.

 

Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add

the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and

cook on Low for 6 to 8 hours.

Just before serving, stir in the peas and coconut milk and season with

salt. Taste to adjust the seasonings.

 

Servings: 4

 

Slow Cooker Size: 3-1/2 to 4 quart

Cook Time: 6 to 8 hours

Setting: Low

Fresh from the Vegetarian Slow Cooker by Robin Robertson