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
 
MMMMM