SERVES FIVE (420 calories per serving)

2 T coconut oil

5-6 cloves fresh garlic, minced

1 red onion, diced

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

1 tsp ground ginger

2 stalks of celery, chopped

1/2 head white or purple cabbage, shredded

2 large carrots, peeled, sliced or chopped

1 large sweet or gold potato, diced

2 apples, peeled and chopped

1/4 C golden raisins

1 14-oz. can chick peas , rinsed and drained well

3 C vegan broth, more if needed

To add in later:

1 C 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

Chopped fresh cilantro, to taste

INSTRUCTIONS

Place the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro.

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so.