Vegetable Curry

2 cans garbanzo beans drained and rinsed
1 diced red pepper
1/2 head cauliflower
2 baking potatoes or 4 small potatoes
1 C diced carrots
1/2C diced celery
3 cloves minced garlic
2 Tbsp. curry powder
1/2 tsp. ground coriander (cilantro works)
1/2 tsp cayenne pepper (less if you don't want it spicy)
28oz can diced tomato with juice
2C vegetable broth
3/4C plain yogurt
16oz frozen peas

drain and rinse garbanzo beans line the bottom of the crockpot with them

cover the beans with your diced vegetables feel free to add any other vegetables you want to use.

cover vegetables with spices

cover everything with tomatoes broth and yogurt cook on low for 8-10 hours 20 minutes before serving add in peas and switch to high

Serving Size: makes more than 4 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LANTECH19446.