Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooked basmati rice with chutney on the side.
1 tablespoon peanut oil
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 (page 95) or one 15.5-ounce can chickpeas, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
2 cups vegetable stock (see A Note About Stock, page 32)
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook untill softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.
2. Transfer the vegetable mixture to a 3 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.
Fresh from the Vegetarian Slow Cooker
200 Recipes for Healthy and Hearty One-Pot Meals
That Are Ready When You Are
by Robin Robertson
Harvard Common Press
Recipe reprinted by permission.
This page created February 2004
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