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.