Here it is Amy, I found it No Hurry Vegetable Curry

[Guest guest]

, Gypsy G <bohemian_river

wrote:

>

> 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

>