Adapted from the Vegeterian Slow Cooker Curry recipe here.

I’m using a 5 quart slow cooker, just for reference.

2 lbs. frozen mixed veggies [broccoli, cauliflower, carrots]

1 lb. carrots, chopped

2 large red onions, diced

1 lb. precooked chicken strips, diced

1 large russet potato, diced

2 cans low sodium chickpeas, drained

1 container Taste of Thai green curry paste

1 can coconut milk

2 cups low sodium chicken broth

some oil

aggressive amount of garlic powder

salt

Prepare everything as directed. Put chickpeas, carrots, frozen veggies, potato in slow cooker. Mix.

Oil a frying pan. Turn it to medium heat. Sautee one half of the onions and chicken, plus one quarter of the chili paste, for 5 minutes. Add another quarter of the chili paste. Cook for 1 or 2 minutes. Put in slow cooker. Mix.

Sautee the rest of the onions and chicken for 5 minutes. Add aggressive amount of garlic powder. Add some more chili paste. Cook for 1 or 2 minutes. Put in slow cooker. Mix.

Add coconut milk, broth, and the rest of the chili paste. Mix. Cook on low for 5-6 hours. Yum?