1medium Red Onion, halved and sliced into 1/4 -inch thick slices
1medium head Cauliflower cut into florets(or bite size pieces)
1large Carrot, peeled and sliced into 1/8-inch slices
4medium Garlic Cloves, diced
1 1-inchpiece Ginger Root, peeled and diced
1 25-ouncecan Garbanzo Beans, drained
2cupsSilk Original Coconut Milk*
Place the sweet potatoes on the bottom of large (7 quart) slow cooker.
In a small mixing bowl, combine the curry powder, cornstarch or arrowroot starch, cayenne, and red pepper flakes. Mix together and sprinkle onto the sweet potato cubes in the slow cooker.
Layer on top the sweet pepper, onion, cauliflower, carrot, garlic, ginger, garbanzo beans and the coconut milk. Set the slow cooker to HIGH heat for 3 ½ hours. Stir a few times during the cooking to coat the vegetables with the liquid.
At 3 ½ hours add the peas and stir into the curry. The curry is done when the sweet potatoes and carrots are cooked (usually 3 ½ hours or a bit longer).