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Slow-Cooker Vegetable Curry
Slow-Cooker Vegetable Curry
300 min6 servings

Chickpeas, spices and coconut milk transform slow-cooker vegetable curry into a flavorful stew with minimal effort.

Ingredients
1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional
Instructions
1 Saute aromatics and bloom the spices
2 In a large skillet, heat the oil over medium heat. Saute the onion until it's soft and lightly browned, five to seven minutes. Add the garlic and spices, and cook and stir for one minute. Stir in the tomato paste and cook for one minute. Transfer the mixture to a 5- or 6-quart slow cooker.
3 Finish it in the slow cooker
4 Mash one can of beans until it's smooth, then and add it to the slow cooker. Stir in the remaining beans, sweet potato, cauliflower, carrot, tomatoes, broth, coconut milk, pepper and salt. Cook, covered, on low until the vegetables are tender, five to six hours.
5 Serve the curry
6 Sprinkle the curry with cilantro. Serve it with rice, lime wedges and, if desired, yogurt.