Cooking Corner: Slow-cooked vegetable curry

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.

Ingredients:

• 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

Directions:

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.