Crockpot Curry

I modified this a lot from a recipe I found online from Cooking Light. I think this recipe could be adjusted a great deal to use whatever vegetables and legumes are available.

Crockpot Vegetable Curry

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 cup carrot slices
• 2 Tbsp. curry powder
• 1 Tbsp. Garam Masala
• 1 tsp. brown sugar
• 1 tsp. fresh ginger, minced
• 3 garlic cloves, minced
• 1 serrano chile, seeded and minced
• 2 (14.5 oz.) cans chickpeas, drained
• 1 large sweet potato, peeled and cubed
• 1 bell pepper, chopped
• 1 eggplant, unpeeled and cubed
• 1 cup fresh green beans, cut into 1-inch pieces
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 cup vegetable broth
• 3 cups fresh baby spinach
• 1 (14.5 oz.) can light coconut milk
• lime wedges, plain yogurt, chopped cucumber for garnish

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot and cook, covered, for five minutes. Add curry powder, Garam Masala, sugar, ginger, garlic, and chile. Cook one minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and all following ingredients listed through the vegetable broth. Cover and cook on high for 3 hours or until vegetables are tender. Stir in coconut milk and spinach until spinach wilts.

Serve with lime wedges and top with plain yogurt and chopped hothouse cucumber, with rice, couscous, or other grain of choice.