Here is a recipe I thought I would share with everyone.
Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.
INGREDIENTS 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
DIRECTIONS 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.