This week's recipes is for Curry Vegetables and comes from Chef Meg Galvin at SparkRecipes.com, a free website associated with SparkPeople.com, a free Internet community that helps you track meals. The website says you can eat this as a vegetarian dish or add shrimp during the last 20 minutes. You can add plain yogurt to cut down the spice.
Minutes to Prepare: 15
Minutes to Cook: 360
Number of Servings: 8
1 tbsp canola oil 4 medium carrots (about 2 cups), sliced 1⁄4-inch thick 1 onion, thinly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp curry powder 1⁄2 tsp cayenne 1⁄2 tsp turmeric 4 to 5 Yukon Gold or red potatoes, quartered 8 ounces fresh or frozen green beans 3 cups canned chickpeas, drained and rinsed 2 large tomatoes, diced (1 cup) 2 cups vegetable stock 1⁄2 cup frozen peas 1⁄2 cup light coconut milk
1. In a sauté pan, heat the oil until moderately hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cayenne, and turmeric to the pan. Continue to cook for 2 minutes more or until the spices become fragrant. 2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker. 3. Set the slow cooker on low and cook for 5 1⁄2 hours. Add the peas and coconut milk and cook for 15 minutes more.