Vegan Crock Pot Curry

by Juli
(Savannah GA)

Ingredients

6 peeled and chopped potatoes
4 peeled and chopped carrots
1 small granny smith apple, peeled and finely chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
1 fresh jalapeño pepper, seeded and chopped
1/2 a NOTchicken vegan bouillon cube
3 Tbsp. Flour
4 Tbsp. Curry powder
1 tsp. cumin
1/2 tsp. salt
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can coconut milk

Method

Place first six ingredients in crock-pot in order written.

Combine bouillon cube, flour, curry, cumin, and salt. Shake to mix and dump all in crock pot and add 1 c. water.

Cook on high 3 - 4 hours or low 6 - 8 hours

The last 30 minutes of cooking, add white beans, garbanzo beans, kidney beans, and coconut milk, if using low switch to high for last 30 minutes.