Vegan Vegetable Curry (slow cooker)

This blog is now hosted at http://veganchickie.com

To be honest I wasn’t a huge fan of this mild curry, I prefer my curries to be really rich and spicy and so I wasn’t going to post it, but it occurred to me last night that there are some people who actually love their curries lovely and mild, so I figured I would post it and you can just decide for yourself! Serve with Basmati rice and chutney!

No Hurry Vegetable Curry
(Fresh from the Vegetarian Slow Cooker)

Ingredients:
1 tbs peanut Oil
2 large carrots, sliced on teh diagonal
1 onion leek, chopped
3 garlic cloves, minced
2 tbs curry powder
1 tsp ground coriander
1/4 tsp cayenne pepper
2 large potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1 inch pieces
1 can chick peas, drained and rinsed
1 can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Salt

Method:

1. Heat the oil in a large pan over medium heat. Add the carrots and onion, cover and cook until softened, about 5 mins. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

2. Transfer the vegetable mixture to your slow cooker. Add the potatoes, green beans, chickpeas, tomatoes and stock; cover, and cook on low for 7 – 8 hours.

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



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