Indian Vegetable Curry - Slow Cooked

This is my first home cooked meal in my own home. Recipe sourced {but altered} from this book.

Ingredients

1 tablespoon of vegetable oil

1 zucchini

2 crushed cloves of garlic

2 teaspoons of black mustard seeds

2 teaspoons of ground cumin

2 teaspoons of garam masala

1 teaspoon of turmeric

1.5 cups of vegetable stock

400g of diced tomatoes

1 large sweet potato

1 large carrot

400ml of coconut milk

400g of chickpeas, rinsed

1 hand full of fresh beans

Method

1. Heat the oil in a pan and fry your onion and garlic. Nothing can beat these aromas! 

2. Add the spices and stir together

3. Add the vegetable stock and bring to the boil

4. Pour the stock mixture into a 4.5 litre slow cooker (minimum), stir in the potato, zucchini, carrot, tomatoes and coconut milk. 

5. Cook, covered for four hours on low. 

6. Add the beans and chickpeas to the curry. Cook, covered on high for a further 40 minutes, or until the vegetables are tender.

7. Season to taste.

I served mine with some quinoa, instead of rice.

Enjoy!!