Slow Cooker Red Curry

1 can organic coconut milk
1 tablespoon red curry paste
1 teaspoon honey
1 teaspoon fish sauce
3-4 cloves garlic, chopped
1 inch ginger, peeled and chopped
freshly ground black pepper

20 ounces boneless skinless chicken thighs, sliced, OR 2 cans garbanzo beans (drained and rinsed)
salt & pepper

1/2 head green cabbage, sliced
2 small onions, chopped
2 sweet potatoes, peeled and sliced
1-2 bell peppers, seeds and ribs removed, chopped
8 ounces mushrooms, sliced

fresh basil leaves or cilantro, if desired

Whisk coconut milk, curry paste, honey, fish sauce, and a generous sprinkle of black pepper in a small bowl. Add garlic and ginger, whisk again to combine.

If using chicken, sprinkle with salt and pepper. Place chicken or garbanzo beans in bottom of slow cooker insert. Cover with half the coconut milk mixture.

Add cabbage and sweet potatoes to the insert. Pour remaining coconut milk over, stir slowly to combine. Add peppers and mushrooms, cover, and cook 7-8 hours on low. If using basil or cilantro, add after 7-8 hours, mix, and cook for 1 more hour.