Indian Curry

Ingredients:
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 inch piece fresh ginger
3 garlic cloves, minced
1 14 oz can coconut milk
1/2 tsp Tabasco sauce
4 to 6 boneless chicken breasts
1 15 oz can garbanzo beans, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1/2 eggplant, chopped
1 sweet potato, peeled and chopped

Directions:
Combine spices, ginger, garlic, cocunut milk, and Tabasco sauce in bottom of slow cooker.  Add chicken, and flip to coat with sauce. Add garbanzo beans. Chop vegetables and add. Don't stir vegetables! Cover and cook on low for 7 to 9 hours. Serve over rice.

From Stephanie O'Dea's Make it Fast, Cook it Slow