Saturday, September 20, 2014

Slow Cooker Veg Curry

Slow Cooker Veg Curry

1 Tbs coconut oil
2 large carrots, sliced on a diagonal
1 medium yellow onion, chopped
3 cloves garlic, minced
2 Tbs curry powder (I love Spice Hunter’s!)
1 tsp ground coriander
¼ tsp cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz green beans, cut into 1 inch pieces
1 ½ cups chickpeas, drained and rinsed if using canned
1 14.5 oz can diced tomatoes
2 cups vegetable stock
½ cup frozen peas, thawed
½ cup coconut milk
1 ½ tsp salt

Heat the oil in the slow cooker on high.  Add carrots and onion.  Cover and cook for 30 minutes while prepping rest of ingredients.  Add the garlic, curry, coriander, and cayenne, stir to coat.

Add potatoes, green beans, chickpeas, tomatoes, and stock.  Cover and cook on low for 6 to 8 hours.

Just before serving, stir in the peas, coconut milk and salt.  Taste to adjust the seasonings.

Serve over rice or with naan bread.

1 comment:

  1. This may make it's way to my menu very quickly. I'm on a curry kick right now, and am also on the hunt for more slow-cooker recipes. It would sure bless my family on Sundays if I could get into the habit of pulling out my Crockpot every week! Thanks for sharing the recipe and can't wait to try it! (P.S. Did I ever get you the Thai Curry recipe my sister shared with me? Look in your inbox for it TONIGHT (in case I never sent it. Oops!)