No Hurry Vegetable Curry

I quickly threw this together in the crock pot, ran some errands and came back to dinner waiting for me. Why can't it always be that easy? Simple and delicious, a friend mentioned this recipe was 'just as good as restaurant curry!'

1 tablespoon peanut oil
2 large carrots, sliced on a diagonal
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz green beans, ends trimmed and cut into 1-inch pieces
1 BPA-free 15.5 ounce can of chickpeas, drained and rinsed
1 BPA-free 14.5 ounce can diced tomatoes, drained (I used 3 medium tomatoes from the garden and diced them)
2 cups vegetable stock
1/2 cup frozen peas, thawed
1/2 cup BPA-free canned unsweetened coconut milk

In a skillet over medium heat add the peanut oil, once hot add the carrots and onions, cook until softened- about five minutes. Add the garlic, curry powder, coriander, and cayenne- stir to coat, cook another thirty seconds. Transfer the mixture to the slow cooker along with the potatoes, green beans, chickpeas, tomatoes and stock, cover and cook on low for 7 hours. Just before serving stir in the peas and coconut milk, lastly season with salt and serve over basmati rice.

Makes roughly 5-6 large portions. Recipe from Fresh from the Vegetarian Slow Cooker