Vegetarian Curry - Slow Cooked
Nicola Maby
ingredients
- •1 tablespoon peanut oil
- •1 to 2 large carrots, sliced on a diagonal
- •1 medium-size 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
- •1 1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
- •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
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
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
3.Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.
Source: Dad
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