No Hurry Vegetable Curry

This is one of our favorite curry recipes. I love that it's got lots of vegetables and that it's easy to make in the slow cooker. It's very kid-friendly with the potatoes and carrots, and the coconut milk gives it a very rich flavor. You can substitute canned green beans for fresh if necessary, just wait and add the canned green beans closer to the end of the cooking time.

No Hurry Vegetable Curry

2 large carrots, sliced on a diagonal
1 medium-size onion, chopped
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground coriander
2 large potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 1/2 cups cooked chickpeas, or one 15-ounce can chickpeas, drained and rinsed
One 15-ounce can diced tomatoes, drained
2 cups vegetable broth
1/2 cup frozen green peas
1/2 cup canned unsweetened coconut milk

Heat a little bit of water in a skillet over medium heat. Add the carrots, onion and garlic; cover and cook until softened, about 5 minutes. Add the curry powder and coriander, stirring to coat.

Transfer the vegetable mixture to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and broth. Cover and cook on high for 6 to 8 hours.

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

This post is linked to Passionate Homemaking.