Add the following ingredients to the slow cooker– chickpeas, orange bell pepper, sweet onion, potatoes, carrots, ginger, lemongrass, water, vegetable broth and all spices. Cook on high for 3 1/2 hours.
After 3 1/2 hours, test the carrots and potatoes to make sure they are soft. If not, let cook for an additional 15-30 minutes.
Then add the coconut milk (only the cream- not the liquid), frozen sweet peas, sea salt, golden raisins, and stir. Mix 1 teaspoon of amaranth powder or cornstarch with cold water and add to the slow cooker. Stir.
Then turn the slow cooker to warm and let sit for 15 minutes or so to thicken. Serve over rice and naan bread.
Serve this yellow curry over rice and/or with naan bread. *Sauce will thicken as it sits and after refrigerated. Store in an airtight container in the fridge for 3-4 days.