No Hurry Vegetable Curry

This one is my second favorite from this book.  My fav. is a sweet potato chili.

No Hurry Vegetarian Curry

1 T peanut oil
2 large carrots, sliced diagonal
1 med.-size yellow onion, chopped
3 garlic cloves, minced
2 T curry powder
1 tsp ground coriander
1/4 tsp  cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 ozs green beans, ends trimmed and cut into 1-in. pieces
1 1/2 cups slow cooked or one 15.5-ozs can chickpeas, drained and rinsed
One 14.5 can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen peas, thawed
1/2 cup canned unsweetened coconut milk
Salt

1. Heat oil in a large saute pan 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 6-8 hours.

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

     I used small potatoes from my mother’s garden, cut into fourths and I didn’t peel them.  I added a second can of chickpeas because we love them.  I served it over Jasmine rice with sprinkles of cilantro on top.  It was yummy-everyone loved it, even the teenage son!

Check it out; the author has a food blog, Vegan Planet.  Right now she is hosting a giveaway of cookbooks!

I hope everyone is having a peaceful Saturday…it is 80 degrees here and I’m going outside to either read or knit!

This post is linked to Weekend Cooking at Beth Fish Reads…pop over and see what other delicious food-related posts she has listed.