MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooked Vegetable Curry
Categories: Vegetables, Dairy, Herbs, Chilies
     Yield: 6 servings

     1 tb Oil
     1 md Onion; fine chopped
     4 cl Garlic; minced
     3 ts Ground coriander
 1 1/2 ts Ground cinnamon
     1 ts Ground ginger
     1 ts Ground turmeric
   1/2 ts Cayenne pepper
     2 tb Tomato paste
    30 oz (2 cans) garbanzo beans;
          - rinsed, drained
     3 c  Diced peeled sweet potatoes
     3 c  Fresh cauliflower florets
     4 md Carrots; in 3/4" pieces
     2 md Tomatoes; seeded, chopped
     2 c  Chicken broth
     1 c  Light coconut milk
   1/2 ts Pepper
   1/4 ts Salt
          Minced fresh cilantro
          Hot cooked brown rice
          Lime wedges
          Plain yogurt

 In a large skillet, heat oil over medium heat; saute
 onion until soft and lightly browned, 5-7 minutes. Add
 garlic and spices; cook and stir 1 minute. Stir in
 tomato paste; cook 1 minute. Transfer to a 5 or 6 qt
 slow cooker.

 Mash 1 can of beans until smooth; add to slow cooker.
 Stir in remaining beans, vegetables, broth, coconut
 milk, pepper and salt.

 Cook, covered, on low until vegetables are tender, 5-6
 hours. Sprinkle with cilantro. Serve with rice, lime
 wedges and, if desired, yogurt.

 Recipe by Susan Smith, Mead, Washington

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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