Potato, Cauliflower and Garbanzo Bean Curry – Food in the Kitchen

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

Instructions

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.