No Hurry Vegetable Curry
Ingredients
- 1 tablespoon peanut oil
- 2 large carrots, sliced on a diagonal
- 1 medium yellow 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
- One 14.5-ounce can diced tomatoes, drained
- 2 cups vegetable stock
- 1/2 cup frozen green peas, thawed
- 1/2 cup canned unsweetened coconut milk
- Salt
Directions
- Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.
- 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.
- Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.”
Robertson, Robin. Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are (p. 124). Harvard Common Press. Kindle Edition.