Crockpot Vegan Curry

 Crockpot Vegan Curry 

Nutritional Information
Calories: 183.6
Fat: 4g
Carbs: 31g
Protein: 7g

Ingredients (makes 8 servings) 

3 garlic cloves, minced                
1 medium onion, sliced                
8 oz green beans (fresh or frozen)                
3 cups chickpeas (either canned or previously soaked for at least 12 hours and boiled for 40 minutes)                
1 cup diced tomatoes                
4 carrots, thinly sliced                
½ cup frozen peas                
 4 red potatoes, roughly chopped                
½ tsp curcuma                
2 tbsp curry powder                
½ tsp garam masala                
1 tsp ground cumin                
2 cups vegetable broth                
½ cup coconut milk                
3 Tbsp water                
Salt to taste

Directions 

Heat the water in a medium pan.
Saute the onion and the carrots for 3–4 minutes.
Mix in the spices and the garlic, and cook for another 2 minutes.
Transfer the mixture to the crockpot, and add all the other vegetables (except for the peas) and the broth. Cook for 5 ½ hours.
Add the peas and the coconut milk, and leave the crockpot on for 15 more minutes