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

  1. 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.
  2. 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.
  3. 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.