Adapted from a recipe on The Fitchen.

1 large sweet potato, diced
~4 oz. shredded carrots
~1 cup. frozen mixed vegetables
1 15.5 oz. can LOW SODIUM chickpeas [Garbanzo beans], rinsed and drained
1 15 oz. can LOW FAT coconut milk
1 medium red onion, diced
3 heaping teaspoons curry powder
2 teaspoons sea salt
1 teaspoon ginger [in small pieces larger than powder]
1 teaspoon ground coriander
2 generous teaspoons garlic granules [in small pieces larger than powder]
2 coconut milk cans’ worth of water
1 cube Edward & Sons LOW SODIUM Veggie Cubes [bouillon equivalent]

Prepare as directed above. Mix together in slow cooker. Cook for 4 hours on high. YUM YUM [hopefully].

Adaptations depended on several factors. First, I was using stuff that I already had [sweet potato, shredded carrots, frozen mixed veggies]. Second, given my lack of measuring cups and spoons, all measurements are approximate. My “teaspoon” was a small dinner spoon. Third, I am lazy, which is why I threw the bouillon ingredients in separately. Fourth, everything can be improved by the copious addition of garlic. Fifth, I hate red pepper flakes. Sixth, the original recipe has a ridiculously gratuitous amount of sodium, most of which can be eschewed by choosing low sodium chickpeas and low sodium bouillon.

EDIT: Delicious, though flavored much more strongly of ginger than anything else because the little pieces of dried ginger root are much stronger than ginger powder. I added a bunch of rice, which cut much of it, but now I know to reduce the amount of ginger by at least half if I’m using small pieces of the root. I feel like it may need some capsaicin…