Crock Pot Curry

1 T vegetable oil
1 red onion, cut into wedges
5 cloves garlic, minced
1 T (heaping) very finely minced fresh ginger
2 T (heaping) curry powder, hot or mild
1 cinnamon stick
1/2 tsp ground cardamon
1-28 oz good quality crushed tomatoes
salt and pepper to taste

1 pound small red potatoes, unpeeled, cut bite size pieces (or peeled russets cut bite size)
1 medium zucchini peeled and cut into bite size pieces
2 cups of mixed colored peppers, cut into chunks

1 cup Greek yogurt
1 cup fresh or defrosted frozen peas


1. In large nonstick pan heat up oil.  When it shimmers, add onion sauté until soft and golden. Add garlic and spices, stir for 30 seconds, until fragrant (may need to splash with water to prevent sticking), then stir in the tomatoes and bring to a simmer.

2. Season with salt and pepper

3. Put potatoes in the crock pot on the bottom, then top with the rest of the veggies and the tomato sauce you just made..

4. Cook on low for 6-8 hours. 30 minutes before serving, fold in the yogurt and peas.  Taste and see if it needs a little more of any spice or salt.

5. Serve over basmati or jasmine rice, naan bread and a side of chutney.