SLOW COOKER VEGETABLE CURRY

SLOW COOKER VEGETABLE CURRY image

Categories Potato

Yield 8

Number Of Ingredients 18

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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 tsp ground cumin
1/2 tsp garam masala
1/Â2 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/Â2 cup frozen peas
1/2 cup light coconut milk

Steps:

1. In a saute pan, heat the oil until hot. Add the carrots and onion and saute for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, 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 hours and 30 minutes. Add the peas and coconut milk and cook for 15 minutes more. Serving=1 cup