Easy CrockPot Veggie Curry

Name: Easy CrockPot Veggie Curry
Prep time: 10 min
Total time: 310 min
Yield: 6 to 8 servings
Ingredients: 1 tbsp canola oil; 2 cups of carrot sliced 1u20444-inch thick (about 4 medium carrots); 1 onion, sliced thin; 3 garlic cloves, peeled and sliced thin; 1 teaspoon ground cumin; 2 teaspoon curry powder; 1/2 teaspoon garam masala; 1u20442 teaspoon turmeric; 4 to 5 potatoes, quartered; 8 ounces fresh green beans; 3 cups canned chickpeas, drained; 1 cup diced tomatoes (about 2 large ones); 1u20442 cup frozen peas; 2 cups vegetable stock; 1u20442 cup light coconut milk

Indian

May 20, 2019

Spice filled, vegetarian dish with an Indian flair.

Prep: 10 mins
Cook: 5 hrs
Yields: 6 to 8 servings

Ingredients

1 tbsp canola oil

2 cups of carrot sliced 1⁄4-inch thick (about 4 medium carrots)

1 onion, sliced thin

3 garlic cloves, peeled and sliced thin

1 teaspoon ground cumin

2 teaspoon curry powder

1/2 teaspoon garam masala

1⁄2 teaspoon turmeric

4 to 5 potatoes, quartered

8 ounces fresh green beans

3 cups canned chickpeas, drained

1 cup diced tomatoes (about 2 large ones)

1⁄2 cup frozen peas

2 cups vegetable stock

1⁄2 cup light coconut milk

Directions

1In a sauté pan, heat the canola oil until hot.

2Add the onions and carrots and sauté for about 4 to 5 minutes.

3Add the garlic, curry powder, garam masala, turmeric and cumin to the pan.

4Continue to cook for about 2 minutes, until the spices start to become fragrant.

5Put the vegetables in the slow cooker.

6 Add the potatoes, tomatoes, chickpeas, green beans and vegetable stock to the slow cooker.

7Turn the slow cooker to the low setting and cook for 5 hours.

8Add the peas and coconut milk and cook for an additional 15 minutes.

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