Thai Veggie Curry
Makes 4–5 servings
Prep. Time: 30 minutes
Cooking Time: 5–6 hours
Ideal slow-cooker size: 4- or 5-qt.
2 large carrots, thinly sliced
1 medium onion, chopped
3 cloves garlic, chopped
2 large potatoes, peeled or not, diced
1 (15½-oz.) can garbanzo beans, rinsed and drained
1 (14½-oz.) can diced tomatoes, undrained
2 Tbsp. curry powder
1 tsp. ground coriander
1 tsp. cayenne pepper
2 cups vegetable stock
½ cup frozen green peas
½ cup coconut milk
Salt, to taste
1. Grease interior of slow-cooker crock.
2. Stir all ingredients except peas, coconut milk, and salt into crock. Mix together well, making sure seasonings are distributed throughout.
3. Cover. Cook on Low for 5 to 6 hours, or until vegetables are as tender as you like them.
4. Just before serving, stir in peas and coconut milk. Season with salt to taste.