Makes about 8 cups
1 can light coconut milk
1 cup prepared vegetable broth
3 tbsps. granulated sugar
3 tbsps. soy sauce
2 tbsps. lime juice
1 tsp. red curry paste
1 can (19 oz.) chickpeas, rinsed and drained
1 can (14 oz.) cut baby corn, drained
1 cup each chopped onion, sliced carrot, sliced celery
1/2 cup pot barley
1 cup chopped fresh asparagus
1 cup chopped red pepper
Whisk first six ingredients in medium bowl until smooth.
Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.