Indian Vegetable Curry

1/4 cup canola oil2 yellow onions, chopped4 cloves garlic, minced3 tablespoons fresh minced ginger1 1/2 teaspoons ground coriander1 teaspoon ground turmeric1 teaspoon cumin seeds1 pound boiling potatoes, peeled and cut into chunks1 large head cauliflower, trimmed and cut into florets 3/4 pound green beans, trimmed and coarsely choppedSalt 1/4 cups fresh cilantroIn a frying pan over medium-high heat, warm the oil. Add the onions and garlic and sauté until softened, about 5 minutes. Add the ginger, coriander, turmeric and cumin seeds, and sauté until fragrant, about 1 minute. Add 1 cup hot water and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. When the water comes to a boil, remove the pan from the heat.Put the potatoes, cauliflower and green beans in the slow cooker. Pour the contents of the frying pan over them. Sprinkle with 1 1/2 teaspoon salt and stir to combine. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Add the cilantro and stir to combine. Season to taste with salt, and serve.Serves six to eight.Nutrition values per serving: 160 calories, 7 g fat (0.5 g saturated), 22 g carbohydrates, 5 g fiber, 3 g protein, 0 cholesterol, 85 mg sodium."Williams-Sonoma Food Made Fast: Slow Cooker" (2006 Oxmoor House, $17.95)