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No Hurry Vegetable Curry

Serves 4

 

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
Salt

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.

 

Buy the Book!

 

from:
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
$14.95 paper
1-55832-256-6
$29.95 cloth
1-55832-2558
Recipe reprinted by permission.

 

Fresh from the Vegetarian Slow Cooker

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This page created February 2004


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