No Hurry Vegetable Curry

By Bostoncook

Ingredients

• 1 tablespoon peanut oil
• 1 large carrots, sliced on a diagonal (1 to 2)
• 1 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 can chickpeas, 15-oz, drained and rinsed
• 1 can diced tomatoes (14.5-ounce) drained
• 2 cups vegetable stock
• 1/2 cup frozen green peas, thawed
• 1/2 cup coconut milk

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes.

2. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

3. 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.

4. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

Really very good - a little labor intensive for a CP recipe. Cooked on the stove this time, but would translate well to the CP. Very flexible with different veggies, etc. Would also be good with added chicken or tofu. Next time would use the whole can of coconut milk and up the spices a bit - tasted more like veggie stew than curry.