Slow-Cooked Vegetable Curry

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 teaspoons ground coriander
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 3 cups cubed peeled sweet potatoes (about 1 pound)
• 3 cups fresh cauliflower florets (about 8 ounces)
• 4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
• 2 medium tomatoes, seeded and chopped
• 2 cups chicken broth
• 1 cup light coconut milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Minced fresh cilantro
• Hot cooked brown rice
• Lime wedges
• Plain yogurt, optional

Directions

1. 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.
2. Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
3. Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.