Coconut Vegetable Curry

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  So just last weekend I visited this adorable little vegetarian restaurant about an hour from our house (coming home from a retreat). They have the best tofu curry! In a quest to replicate it I did some research and came up with this recipe. I opted to leave out the tofu for the recipe but it could be added if you like. You could also add chicken and it would taste great!
  
  Here is the recipe I put in the crockpot earlier today, hope you enjoy!
  
  Vegatables
  
  1 red bell pepper, seeded and thinly sliced
• ½ white or yellow onion, chopped
  2 small zucchini, chopped
  3 whole carrots chopped or about 2 cups baby carrots
  

  Sauce

• 1 Can chicken broth
• 1 Can unsweetened coconut milk (14oz)
• 3 tablespoons yellow curry powder
  3 Cloves of garlic
• 1/4 teaspoon ginger powder
• 1 teaspoon of salt (or to taste)
  
  optional: ½ teaspoon cayenne pepper (or to taste)
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  INSTRUCTIONS
  1. Add red peppers, zucchini, carrots and onions to the slow cooker.
  2. In a medium bowl whisk together chicken broth, curry powder, ginger, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
  3. about 10-15 minutes before serving, stir in coconut milk.
     
      *If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn or arrowroot starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.
     
     Serve over rice of choice if desired
     
     Enjoy!