Slow cooker recipes are always a-okay by me. Especially on a busy day. Or a cold day. Or a lazy day. Nothing is as good as coming home to the aroma of food cooking all day in your kitchen. I almost don't care what it is — just the mere thought of dinner already cooking and the smells filling the house makes me excited to eat it. That being said, I have always had a fondness for curries and am constantly amazed by how much flavor is packed into both curry powder and curry paste. This version is made even easier by cooking everything in the slow cooker, although you could make it stove top as well. For this particular recipe, I decided to go with an Indian curry and used a Madras curry powder but you could also use a Thai curry paste if you would prefer a Thai-inspired curry. Since curry powders and pastes can vary greatly in flavor, I suggest starting with two tablespoons and adjusting up from there. You can always add more. You can also add some cayenne pepper to the mix if you