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   Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with   
   one change: i substituted black-eye peas for chickpeas.  I was happy   
   with how it turned out.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Slow-Cooked Vegetable Curry   
    Categories: Vegetables, Dairy, Herbs, Chilies   
         Yield: 6 servings   
      
         1 tb Oil   
         1 md Onion; fine chopped   
         4 cl Garlic; minced   
         3 ts Ground coriander   
     1 1/2 ts Ground cinnamon   
         1 ts Ground ginger   
         1 ts Ground turmeric   
       1/2 ts Cayenne pepper   
         2 tb Tomato paste   
        30 oz (2 cans) garbanzo beans;   
              - rinsed, drained   
         3 c  Diced peeled sweet potatoes   
         3 c  Fresh cauliflower florets   
         4 md Carrots; in 3/4" pieces   
         2 md Tomatoes; seeded, chopped   
         2 c  Chicken broth   
         1 c  Light coconut milk   
       1/2 ts Pepper   
       1/4 ts Salt   
              Minced fresh cilantro   
              Hot cooked brown rice   
              Lime wedges   
              Plain yogurt   
      
     In a large skillet, heat oil over medium heat; saute   
     onion until soft and lightly browned, 5-7 minutes. Add   
     garlic and spices; cook and stir 1 minute. Stir in   
     tomato paste; cook 1 minute. Transfer to a 5 or 6 qt   
     slow cooker.   
      
     Mash 1 can of beans until smooth; add to slow cooker.   
     Stir in remaining beans, vegetables, broth, coconut   
     milk, pepper and salt.   
      
     Cook, covered, on low until vegetables are tender, 5-6   
     hours. Sprinkle with cilantro. Serve with rice, lime   
     wedges and, if desired, yogurt.   
      
     Recipe by Susan Smith, Mead, Washington   
      
     Recipe FROM: https://www.tasteofhome.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
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