Slow Cooker Vegetarian Curry

NirvaniTeasley · May 2013

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

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.
Serving=1 cup

Approx. 180 calories per serving.

This recipe is well worth the effort! I am adding it to my personal collection of favorite recipes!

Love&Light,
Nirvani