Adapted from a recipe by Better Homes & Gardens.
3 cups cauliflower pieces
1 cup frozen green beans
1 cup frozen peas
1 cup sliced carrot
1 yellow onion, chopped
1 can chickpeas
2 cups (+/-) vegetable broth
3 tsp (+/-) curry powder
1 can light coconut milk
Throw everything but the coconut milk in the crock pot on low for 5-6 hours. Add coconut milk when it’s done. Serve with naan…yum!
Note: This recipe came out pretty soupy, which I don’t mind at all (naan is good for soaking stuff up), but if you want it to be thicker, I would use maybe 1/2 of the liquid. Experiment.
The following two tabs change content below.
My name is Kelli Ann Wilson (née Copeland), and I live in Walpole, NH. I am mama to Lillia (12) and Zane (5), and wife to Damian. My interests include: homemaking; photography; genealogy; gardening; and making things.
Latest posts by Kelli Ann Wilson (see all)
- our common hours - October 14, 2016
- september - October 1, 2016
- 28 // 52 - August 31, 2016
- in the woods // a happy childhood - August 30, 2016
- 25, 26, & 27 // 52 - August 30, 2016