Curried vegetables

We recently had a pot-luck lunch at work. I was short of time, so had my slow-cooker do most of the work:

  • 2 sweet yellow onions, diced
  • 1 pound butternut squash, cubed (~ 0.5" cubes)
  • 2 sweet potatoes (not yams), cubed
  • 8oz bag frozen cauliflower
  • 8oz bag frozen peas
  • 15oz can chickpeas, drained
  • 2 12oz jars Madras curry sauce (I used this)

Put all ingredients in slow-cooker and cook on high for 3 hours. Then add:

  • 4 sturdy tomatoes (I used Romas), diced

Reduce heat to low for 8 hours or so. (I went to bed at this point.)

Eat straight or serve over rice. With fresh-baked naan is even better but not always practical.