Slow Cooker Veggie Curry

1 tbsp peanut oil
2 large carrots, sliced
1 medium-size yellow onion, chopped
3 garlic cloves, minced
4 tbsp curry powder (use less or more to change flavor)
2 tsp ground coriander
1 tsp cayenne pepper
2 large gold potatoes, peeled and diced
8 oz. snow peas ends trimmed
15.5 oz can of chickpeas drained
14.5 oz can of diced tomatoes, drained
2 cups broccoli (or cauliflower)
2 cups vegetable stock
1/2 cup canned unsweetened coconut milk

Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover and cook until softened. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

Transfer the vegetable mixture to a 3.5 - 4 quarts slow cooker. Add the potatoes, peas, broccoli, chickpeas, tomatoes and stock. Cover and cook on Low for 6 hours

Just before serving, stir in the coconut milk.



Serving Size: Makes 6 1-cup servings over rice or 4 servings without

Number of Servings: 6

Recipe submitted by SparkPeople user I_DRAGONLOVER.