Coconut Vegetable Curry

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 14oz can of light coconut milk
• 1 cup vegetable broth
• 3 Tbsp granulated sugar
• 3 Tbsp soy sauce
• 2 Tbsp lime juice
• 1 tsp red curry paste
• 19 oz can of chickpeas, rinsed and drained
• 14 oz can of cut baby corn, drained
• 1 cup chopped onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup pot barley
• 1 cup chopped fresh asparagus
• 1 cup chopped red pepper

METHOD

1. Whisk first 6 ingredients in medium bowl until smooth.
2. Put next 6 ingredients in 3 1/2 to 4 quart slow cooker.
3. Pour coconut milk mixture over top. Stir. Cook, covered, on Low for 8-9 hours or on High for 4-4 1/2 hours.
4. Add asparagus and red pepper. Cook, covered, on High for 20-30 minutes until asparagus and red pepper are tender-crisp.

Makes about 8 cups.