Slow Cooker Veggie Curry

You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.

Ingredients:

• 1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
• 1 head cauliflower florets cut to bite sized pieces
• 1/2 lb. green beans, trimmed (I used asparagus)
• 1 sweet potato, washed and diced
• 1 red onion, sliced
• 1 tomato, diced
• 1/2 cup shredded carrot
• 3 cups vegetable broth
• 1 cup light coconut milk
• 1 tsp. curry powder
• 1 tsp. tumeric
• 1 tsp. salt
• 1 tsp. pepper
• chopped fresh cilantro, for garnish

Method:

1. Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
2. Refrigerate for up to 2 days in the refrigerator or freeze.
3. When ready to use empty the plastic bag contents into slow cooker and cover.
4. If frozen, thaw contents before putting into slow cooker and cover.
5. Cook on low setting for 4 hours.
6. Serve topped with cilantro.  

Alternate Method:

1. Combine all ingredients (excluding cilantro) in the crock pot.
2. Cook on low setting for 4 hours.
3. Serve topped with cilantro. 

Depending on the size of your cauliflower this will serve 4- 8 people.
Judy's Naan bread would go well with this curry.
Here's what it looks like before it is cooked.