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Potato, Cauliflower, and Garbanzo Bean Curry
Ingredients
- 1 tablespoon olive oil or other cooking oil
- 1 medium onion, chopped
- 3 carrots, sliced, about 1/4-inch-thick (1 cup total)
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 cloves garlic
- 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
- 3 cups cooked chickpeas (garbanzo beans)
- 1 cup cubed peeled potato (about 2 medium red potatoes)
- 1 cup cauliflower or romanesco, cut or broken up into florets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon groung red pepper
- 6-8 fresh Roma tomatoes, chopped, with their juice
- 1 cup vegetable broth
- 1 cup light coconut milk
Directions
- In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
- Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.
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