1 lb sliced carrots
1 red onion, diced
1 russet potato, diced
2 lbs frozen mixed veggies
2 cans low sodium chickpeas, drained
2 cups low sodium chicken broth
1 can coconut milk
8 tsp curry powder
4 heaping tsp coriander
1 tsp sea salt
1 tsp ginger chunks [in larger pieces than granules]
1 tsp garlic chunks [in larger pieces than granules]
1 tbsp garlic powder
1 1/2 tsp cumin
1 heaping tsp chili powder
1/4 tsp cinnamon

Prepare as directed. Cook on low for 5 hours. THIS HAD BETTER TASTE LIKE CURRY GODDAMMIT.

 

EDIT: Had to cook on low for 8 hours. Tasted like zilcho. I am not going to do slow cooker curry anymore until I figure out what went wrong.