Slow Cooker Vegetable Curry

Number of Servings: 8

 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 tsp ground cumin

1/2 tsp garam masala

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

Directions

1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté 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
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup

Tips

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.