Vegetarian Curry

  •  1-13.5 oz can of coconut milk (not light)
  • 1 can garbanzo beans, drained and rinsed
  • 1 T tomato paste
  • 2 T curry powder
  • 1 t ground coriander
  • 1 t ground cumin
  • 1 inch peeled and grated ginger
  • 1 yellow onion. chopped
  • 2 or 3 cloves of minced garlic
  • 1 green bell pepper, seeded and chopped
  • 1 small eggplant, chopped (I didn't peel)
  • 1 sweet potato, peeled and chopped 

Assemble all of your spices, coconut milk, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow. Pour in the garbanzo beans. Wash and chop all of the vegetables, and then add to the Crock-Pot. Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart. Cover and cook on low for 7-9 hours, or on high for 4-6. Serve over rice

Source: A Year of Slow Cooking

1 comment:

  1. We LOVE curry around here! Guess what I'll be testing out for lunch today? Thanks!


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