No Hurry Dinner

I'm trying a new Indian-inspired recipe today, to supplement my favorite dal, this time a vegetable curry, featuring my favorite Penzey's Sweet Curry powder. I didn't have the coriander, so used extra curry powder, but am tempted to buy some. I had worried that as a part of the cilantro plant, it would taste like cilantro, which I am disposed to think tastes like soap (they say it's genetic--Mom and Aunt T are with me in not liking it. How about you, Banana?). I've read that coriander doesn't taste like cilantro and, since it is in my favorite tikka masala mix, it can't be too bad, right? Next time Mama goes to Penzey's then, but it was worth trying this recipe before then.

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No Hurry Vegetable Curry

from Robin Robertson's Fresh from the Vegetarian Slow Cooker

1 tablespoon peanut oil (I used canola)

2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

2 tablespoons curry powder

1 teaspoon ground coriander (see above)

1/4 teaspoon cayenne pepper (nope, I never add the spicy stuff)

2 large Yukon gold potatoes, peeled and diced

8 oz green beans, ends trimmed and cut into 1" pieces

15.5 oz can chickpeas, drained and rinsed (or 1 1/2 cups homecooked)

14.5 oz can diced tomatoes, drained (I had crushed)

2 cups vegetable stock

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

salt

Heat the oil in a skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.

Transfer to 3 1/2-4 quart slow cooked. Add potatoes, green bearns, chickpeas, tomatoes, and stock; cover, and cook on LOW for 6-8 hours.

Just before serving, stir in peas and coconut milk and season with salt.