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A Crock Pot Curry Recipe With Coconut Milk

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tbsp light olive oil

5-6 cloves fresh garlic, minced

1 x red onion, diced

2-3 tsp gluten-free red curry paste, to taste

1 tsp cumin

1/2 tsp fennel seed

2 x stalks of celery, chopped

1/2 x head white or purple cabbage, shredded

1 large carrots, peeled, sliced or chopped

1 large potato - gold or sweet, diced

2 x apples - 1 tart, 1 sweet - cored, peeled and chopped

1/4 cup golden raisins

1 can chick peas, rinsed and drained, 14 oz

3 cup vegan broth, more if needed

1 cup light coconut milk, more if needed

A drizzle of raw organic agave, to taste

Sea salt and black pepper, to taste

A squeeze of fresh lime or a teaspoon or rice vinegar, to taste

Chopped fresh cilantro, to taste

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