SLOW COOKER VEGETABLE CURRY

By bjnelson55

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling
and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving.

Serve with a glass of milk and a cucumber salad.

Ingredients

• 1 tbsp canola oil
• 4 medium carrots (about 2 cups), sliced
• 1 ⁄4-inch thick
• 1 onion, thinly sliced
• 3 garlic cloves, peeled and thinly sliced
• 2 tbsp curry powder
• 1 ⁄2 tsp cayenne
• 1 ⁄2 tsp turmeric
• 4 to 5 Yukon Gold or red potatoes,
• quartered
• 8 ounces fresh or frozen green beans
• 3 cups canned chickpeas, drained and
• rinsed
• 2 large tomatoes, diced (1 cup)
• 2 cups vegetable stock
• 1 ⁄2 cup frozen peas
• 1 ⁄2 cup light coconut milk

Preparation

Step 1

1. In a sauté pan, heat the oil until moderately hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to cook for 2 minutes more or until the spices become fragrant.

2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.

3. Set the slow cooker on low and cook for 5-1⁄2 hours. Add the peas and coconut milk and cook for 15 minutes more.