Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with
one change: i substituted black-eye peas for chickpeas. I was happy
with how it turned out.

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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

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