Heat the oil in a large skillet over medium heat (i do this in the slowcooker). Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and
cook on Low for 6 to 8 hours. Just before serving, stir in the peas and coconut milk and season with sea salt. Taste to adjust the seasonings
If you don't have a slow cooker, this can certainly simmer on the stove; add liquid as needed.
at 4:32 PM on Jan. 29, 2011