SUMMER VEGETABLE CURRY

3 cups cauliflower florets

1 can (15 to 15-oz) garbanzo beans, rinsed and drained

8-oz green beans, cut into 1-inch pieces

8-oz new potatoes, coarsely chopped 

1 cup sliced carrots

1/2 cup chopped onion

1/3 cup golden raisins (optional)

1 can (14.5-oz) can chicken broth or vegetable broth 

3 to 4 tsp curry powder

1/4 tsp salt

1/4 tsp crushed red pepper

1 can (14-oz) unsweetened coconut milk

3 cups hot cooked rice

1/4 cup shredded fresh basil leaves

1/4 cup chopped dry-roasted peanuts (optional)

in a 4 to 5-quart slow cooker combine the first seven ingredients. Stir in broth, curry powder, salt and red pepper. Cover and cook on low5 to 6 hours or on high 2 1/2 to 3 hours.

Stir in the coconut milk. Serve over rice and top with the basil leaves and peanuts, if desired. 

Yield: 6 servings 

recipe and photo Slow Cooker Favorites Volume 4