Nlk's Slow Cooker Vegetable Curry #2

Ingredients

1 T canola oil

3 cups carrots, sliced 1/4 inch thick

1 large onion, sliced

5 garlic cloves, sliced

1 T curry powder

1 T Garam Masala

1/2 t cayenne pepper

1/2 t turmeric

1 t coriander seed

1 t ground cumin

1 t ground coriander

2 medium white potatoes, peeled and cut into 1" cubes

1 large sweet potato, peeled and cut into 1" cubes

1/2 head cauliflower, chopped

8 oz. sliced mushrooms

1 1/2 cups chickpeas, drained and rinsed (used one 15.5 oz. can of Nature's Promise Garbanzo Beans)

2 medium tomatoes, diced

1 sweet red (bell) pepper, chopped

3 cups vegetable stock (used Better than Bouillon Reduced Sodium Veg. Base)

1 pkg peas, frozen (340g)

1/2 cup light coconut milk (or 1/4 cup reg. coconut milk mixed with 1/4 cup water)

1/2 cup plain yogurt

Borrowed From SP's Chef Meg. Her Intro:

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