(Crockpot) Vegetable Curry

ONE
1 t peanut oil
2 carrots, chopped
4 garlic cloves, pressed
1 onion, chopped

TWO
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
2 medium potatoes, rinsed and chopped
8 oz green beans, fresh or frozen
15oz cooked chickpeas, rinsed and drained if canned
15 oz fresh (or canned) tomatoes, chopped
2 cups veggie broth

FOUR
1/2 cup green peas, thawed
1/2 cup vegan creme (I use almond and cashew from Bloomingfoods)
salt and pepper, to taste

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Add the ingredients in TWO. Transfer to the crockpot and add THREE. Cook on low for 7 hours or on high for 4 1/2hrs. Before serving, add FOUR. Serve over rice with a dollop of fat-free Greek yogurt or vegan creme.

Original in Fresh from the Vegetarian Slow Cooker