No Hurry Vegetable Curry (slow cooker)

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No Hurry Vegetable Curry

 

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

simmers in your slow cooker. Server over hot cooked basmati rice with

chutney on the side.

 

Slow cooker size: 3 1/2 to 4 quart

Cook time: 6 to 8 hours

Setting: Low

 

Serves 4

 

1 tablespoon peanut oil

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 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

 

1. 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.

 

2. 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.

 

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

with salt. Taste to adjust the seasonings.

 

Source: _Fresh from the Vegetarian Slow Cooker_ by Robin Robertson