Homemade Curry

1 choped Orange Bell Pepper
2 cup chopped Sweet Potato
2 cup Chopped Carrot
1 can Light Coconut Milk
1.5 cup frozen peas
1 chopped Medium Yellow Onion
1 Tablespoon Extra Virgin (cold pressed) Olive Oil
4 Cloves of Garlic
1/2 cup Sour Cream
1/2 cup brown sugar
1.5 cup Chickpeas (Garbanzo beans)
2 Tablespoons Curry Powder (mild recommended)

If not over quinoa/rice, eat with a whole-wheat pita. Naan is also an option, but tends to be high in saturated fat when purchased from the store.

Serving Size: Makes 8, 1 cup servings

Chop up all your vegetables

Throw everything together in the crockpot, stir it up and heat on high for about 3 hours, or low for about 7 hrs.

If not using a slowcooker - fry up the onion and garlic in the olive oil until the onion is tender. Then add the carrots, sweet potato, peas, chickpeas and pepper. Sautee until all the vegetables are tender. Then add the coconut milk, sour cream, brown sugar, and curry powder. Stir for several more minutes - and it's ready!