Description
This comforting and nourishing vegetable curry is a plant-forward stew that brings together earthy chickpeas, vibrant carrots, and fresh green beans in a rich, velvety coconut milk base. Infused with aromatic ginger, garlic, and traditional garam masala, this slow-cooked meal is designed to be effortless and restorative. Perfect for busy days, it rewards you with a gentle, fragrant, and satisfying dinner that is as wholesome as it is delicious.
Ingredients
2 tablespoons avocado or olive oil
2 cups finely chopped onion
3-4 cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons sea salt
1 teaspoon turmeric
1 tablespoon garam masala
1/4 cup tomato paste
1 ½ cups chopped carrot
2 cups fresh green beans, trimmed and cut into ¼-inch pieces
14 ounces canned chickpeas, drained and rinsed
15 ounces canned fire-roasted diced tomatoes
14 ounce canned coconut milk
1 tablespoon honey (optional)
Instructions
Place the onions, garlic, ginger, carrots, green beans, and chickpeas into the slow cooker vessel.
In a small bowl, whisk together the tomato paste, turmeric, garam masala, salt, and half of the coconut milk to create a smooth sauce.
Pour the spice mixture over the vegetables and legumes in the slow cooker.
Add the remaining coconut milk and the fire-roasted tomatoes to the pot.
Stir everything gently to ensure the vegetables are evenly coated in the curry sauce.
Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the vegetables are tender.
Stir in the optional honey before serving if a touch of sweetness is desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This curry freezes well for up to 2 months. Serve over steamed basmati rice or with warm naan bread for a complete meal.