Vegetable curry for crockpot

I found This recipe at an antique store this weekend.  Note: cooked chopped apples are great in this when serving.

Ingredients

1 tab of peanut oil (I used sesame)

2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

1 tablespoon (me less than 1) of curry powder (original called for 2)

1 teaspoon ground coriander

1/4 teaspoon cayenne Pepper (I omit)

2 large Yukon Gold potatoes, peeled and diced

8 ounces green beans, cut into one inch pieces (I used frozen mostly thawed and added a bit of mixed veggies since I was low on green beans)

1 and 1/2 cups chickpeas or one can dranned

one 14.5 ounce can diced tomatoes drained (I used fire roasted with liquid)

2 cups vegetable stock (I used a bit more-enough to cover vegetables.

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

salt

1. Heat oil in skillet adding carrots, onions--cover and cook about 5 minutes until softened. Add garlic and curry powder, coriander, and cayenne stirring to coat.

2. Transfer veggies to 3 and 1/2 or 4 quart crockpot. Add potatoes, green beans, chickpeas, tomatoes and stock. Cover and cook on high 4 hours or on low 6-8 hours.

3. Just before serving add thawed peas and coconut milk.  Add salt. 

Serve over rice or whatever. Adding cooked apples when serving is a nice addition!