Creamy Tomato Curry

6 potatoes—peeled and chopped

2 medium carrots—peeled and chopped

1 onion—diced

1 can chickpeas, drained

1 8oz can tomato sauce

1 cup half&half

1 cup vegetable broth

1 package golden curry seasoning

salt to taste

directions

1.    1.   combined prepared vegetables, chickpeas, and half&half in slow-cooker.

2.   2.    Break apart golden curry seasoning bar into 1 cup veg. broth.  Heat in microwave, stirring occasionally       until curry bar is dissolved.  Pour over vegetables in slow cooker. 

3.     3.  Cook on high for 3 hours or until vegetables are tender.  Salt to taste.

4.    4.   Garnish with fresh cilantro leaves (or other fresh greens).  Serve with warm Naan.