Crockpot Beef and Vegetable Curry

16 oz stew beef
4 medium carrots (about 2 cups), sliced 1⁄4-inch thick
1 onion, diced
3 garlic cloves, peeled and thinly sliced
4 tbsp curry powder
1 tsp cayenne
1 tsp turmeric
5 cups Yukon Gold or red potatoes, diced
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and rinsed (2 15.5 oz cans)
1 14.5 oz can diced tomatoes
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

1. Spray sauté pan with cooking spray, heat until moderately hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker.
3. Add meat to the pan, sauteing quickly until the outsides are just brown. Remove and add to crockpot.
4. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup

Serving Size: makes 8 servings