|5 min||40 min||4|
|1 cup||Green peas, canned, drained|
|1 can (19oz)||Chickpeas, canned, drained|
|1 potato||Potato (cubed)|
|1 onion(s)||Sweet onion (large, chopped)|
|1/2 cup||Frozen carrots|
|1/2 cup||Green/yellow string beans, frozen|
|4 cup||Vegetable stock/broth|
|2 tsp||Turmeric, powder|
|2 tsp||Ginger, ground|
|2 tsp||Coriander, ground|
|2 tsp||Cardamom, ground|
|1 tsp||Garam masala|
|1 tsp||Cayenne pepper|
|1 can(s) (13.5 oz)||Coconut milk, sweetened|
Slowcooker: Combine all ingredients except coconut milk in a 6 or 7 quart slowcooker. Make sure the contents are completely submerged in broth. For crunchy veggies, set on high for 4 hours or low for 8 hours. I like my veggies soft so I set it overnight on low for 10 hours. About 20 minutes before it’s done, add the coconut milk.. Serve over rice.
Stovetop: In a soup pot, Combine all ingredients except coconut milk. The veggies don’t need to be completely submerged for this method, so if you like less liquid in your curry, you can reduce the amount of broth. You’ll need at least 2 cups though. Cook for about 40 minutes on medium or low heat. You want it to be boiling, but not boiling over. A few minutes before the end, add desired amount of coconut milk. Serve over rice.
Note: If you like your curry to taste really strong, you may need to increase the amount of spice.