0 Full-screen Easy CrockPot Veggie Curry 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. close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment. By pmgroup| 2019-05-20T21:55:15-07:00 May 20th, 2019|0 Comments
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