Thai Yellow Curry-Slow Cooker

The girls and I attend a Wednesday weekly play date with Mocha Moms Los Angeles. They usually come home tired and hungry from a fun filled day at the park. In order to enjoy my time with my fellow Mochas as well as come home to a warm home cooked meal I usually pop something in the slow cooker. I absolutely love Thai food, so I blended a couple of recipes and came up with this. Hope you enjoy!

Ingredients

1 1/2 cups presoaked chickpeas or 1 can of chickpeas (rinsed and drained)

4 Yukon gold potatoes, quartered

3 carrots, peeled and coarsely chopped

1 (13 ounce) can coconut milk

1 1/2 cup broth chicken or vegetable*

1 tsp of salt (to taste)

1 tablespoon of brown sugar

3-4 heaping tablespoons of curry paste

Preparation

Dump everything in the slow cooker on low for 6-8 hours or high 3 hours.

(sometimes I don’t the slow cooker going until the afternoon, i start on high for about 90 minutes, then I switch it to low right before I leave the house)

*if using a vegetable broth choose a broth without a tomato base

Daniel Fasting? Replace the  sugar with cold pressed pineapple juice or unsweetened apple sauce