This is what’s making my house smell so good right now!
From “Fresh from the Vegetarian Slow Cooker” by Robin Robertson
No Hurry Vegetable Curry
Serves: 4
1 Tbs. peanut oil
2 large carrots, sliced on a diagonal
1 medium-sized yellow onion, shopped
3 garlic cloves, minced
2 Tbs. curry powder
1 tsp. ground coriander
1/4 tsp. cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz. green beans, ends trimmed and cut into 1-inch pieces
1 1/2 cups cooked and drained chickpeas (or one 15.5-oz can, drained and rinsed)
One 14.5 oz. can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Salt to taste
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 thawed peas and coconut milk and season with salt. Taste to adjust the seasonings.
Serve over hot cooked basmati rice with chutney on the side.
Nutrition Data (curry only): 343 calories, 7g fat (2g saturated fat), 61g carb, 13g fiber, 12g protein, 158g calcium
