Steps:
- 1. In a saute pan, heat the oil until hot. Add the carrots and onion and saute for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant. 2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker. 3. Set the slow cooker on low and cook for 5 hours and 30 minutes. Add the peas and coconut milk and cook for 15 minutes more. Serving=1 cup
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