Mixed Bean Crock Pot Curry

6 peeled and chopped potatoes
4 peeled and chopped carrots
1 small granny smith apple, peeled and finely chopped
1 onion, coarsely chopped
2 garlic cloves, minced
1 fresh jalapeño pepper, seeded and chopped
1 tsp. chicken bullion granules OR 1/2 a NOTchicken vegan bouillon cube
3 Tbsp. Flour
4 Tbsp. Curry powder
1 tsp. cumin
1 tsp. salt
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can coconut milk
Place first sever ingredients in crock-pot in order written. Combine flour, curry, cumin, and salt. Shake to mix and dump all in crock pot and add 1 c. water. Cook on high 3 - 4 hours or low 6 - 8 hours The last 30 minutes of cooking add white beans, garbanzo beans, kidney beans, and coconut milk, if using low switch to high for last 30 minutes.

-Coconut milk will give it the best flavor but it is really high in fat. If that doesn't work for you, substitute with an equal amount of evaporated fat free milk and 1/2 tsp. coconut extract.