No Hurry Vegetable Curry

Posted April 1, 2015 @ 10:24pm | by Kori Mortenson


1 Tbsp peanut oil

2 large carrots, sliced on a diagonal

1 medium size yellow onion, chopped

3 garlic cloves, minced

2 Tbsp curry powder

1 tsp ground coriander

1/4 tsp cayenne pepper

2 large Yukon Gold potatoes, peeled and diced

8 oz green beans, ends trimmed and cut into 1 inch pieces

1 15.5 oz can chickpeas, drained and rinsed

1 14.5 oz can diced tomatoes, drained

2 cups vegebable stock

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk



1. 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.

2. Transfer the vegetable mixture to a 3 1/2 to 4 quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.

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

4. Serve over hot cooked basmati rice with chutney on the side.

Cook Time: 6 to 8 hours

Setting: Low

Serves: Four

From Fresh from the Vegetarian Slow Cooker by Robin Robertson

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