Crockpot: No Hurry Vegetable Curry

Yum. This smelled good, and it tasted good, too. I'll write the recipe as is, but I think I'll probably add more curry the next time, and maybe some ginger.

From Fresh from the Vegetarian Slow Cooker
1 Tbsp. peanut oil
2 large carrots, sliced on a diagonal
1 medium-sized yellow onion, chopped
3 garlic cloves, minced
2 Tbsp. curry powder
1 tsp. ground coriander
1/4 tsp. cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz green beans, ends trimmed and cut into 1-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
2 c. vegetable stock
1/2 c. frozen peas, thawed
1/2 c. canned unsweetened coconut milk
Sat

Heat the oil in a large skillet over medium heat. Add the carrots and the onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander and cayenne and stir to coat.
Transfer the mixture to the slow cooker. Add the potatoes, green beans, chickpeas, tomatoes and stock, cover and cook on low for 6 to 8 hours.
Just before serving, stir in peas and coconut milk and season with salt.

We ate this over jasmine rice (we had no basmati rice) but I think it'd be good over brown rice (better for you), too.