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its what's for dinner....

Vegetable Curry (from Food Made Fast: Slow Cooker (William Sonoma)

1/4 c. canola oil
2 yellow onions, chopped
4 cloves of garlic, minced
3 T. fresh ginger, minced
1 1/2 t. ground coriander
1 t. ground turmeric
1 t. cumin seeds
1 lb. boiling potatoes, peeled and cut in chunks (I used white skin potatoes, quartered without peeling)
1 large head cauliflower, trimmed and cut into florets
3/4 lb. green beans, trimmed and chopped (I used 1 lb. before trimming)
salt
(vegetable broth)
1/4 c. fresh cilantro, chopped

1. Saute the vegetables and spices. In a pan over medium-high heat, warm the oil. Add the onions and garlic, and saute until softened, about 5 minutes. Add the ginger, coriander, turmeric, and cumin seeds, and saute until fragrant, about 1 minute. Add 1 cup hot water and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. When the water comes to a boil, remove the pan from the heat.

2. Cook the curry. Put the potatoes, cauliflower, and green beans in the slow cooker. Pour the contents of the frying pan over them. Sprinkle with 1 1/2 t. salt and stir to combine. (I added another cup and a half of broth for more liquid) Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Add the cilantro and stir to combine. Season to taste with salt, and serve.
(we served it with rice, naan, and cucumber yogurt salad. yum!)
(and, bonus! it tastes even better the next day.)