Chickpeas, spices and coconut milk transform slow-cooker vegetable curry into a flavorful stew with minimal effort.
Slow-Cooker Vegetable Curry
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
- 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
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker.
- Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
- Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
