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The warming spices in curry are perfect for fall

If you’ve shied away from curry because you’re afraid it’s too spicy, no worries. While some curries can be hot, others — like our recipe — have a gentle warmth that’s comforting on a cool evening. Best of all, you can toss the ingredients in your slow cooker and let them simmer, and smell delicious, while you rake leaves or do other autumn activities.


  • 1 tbsp. canola oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3 tsps. ground coriander
  • 2 tsps. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • ½ tsp. cayenne pepper, if desired
  • 2 tsp. tomato paste
  • 2 cans (15 oz. each) chickpeas, rinsed and drained
  • 3 cups cubed, peeled sweet potatoes
  • 3 cups fresh cauliflower florets
  • 4 medium carrots, cut into ¾-inch pieces
  • 2 medium tomatoes, seeded and chopped
  • 2 cups chicken broth
  • 1 cup light coconut milk
  • ½ tsp. pepper
  • ¼ tsp. salt
  • Minced fresh cilantro
  • Hot cooked brown rice
  • Lime wedges
  • Plain yogurt, optional


  1. In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 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.
Vegetable curry

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