Recipe: No Hurry Vegetable Curry (using tomatoes and coconut milk, crock pot)

NO HURRY VEGETABLE CURRY

"Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooled basmati rice with chutney on the side."

Slow Cooker Size: 3 1/2 to 4 quart
Cook Time: 6 to 8 hours
Setting: Low

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 ground cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 ounces fresh green beans, ends trimmed and cut into 1-inch pieces
1 1/2 cups cooked chickpeas (or one 15 1/2 ounce can chickpeas, drained and rinsed)
1 (14 1/2 ounce) can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Salt
Hot cooked Basmati rice (for serving)
Chutney (for serving)

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.

Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock.

Cover crock pot and cook on LOW for 6 to 8 hours.

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

Serve over hot cooled basmati rice with chutney on the side.

Makes 4 servings
Adapted from source: Fresh from the Vegetarian Slow Cooker by Robin Robertson