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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 392.1 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.1 g

View full nutritional breakdown of Slow Cooker Chickpea Curry calories by ingredient
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Slow Cooker Chickpea Curry

Submitted by: CHRISWANTSABS

Introduction

I modified this recipe to include a lot more protein. I cooked it overnight in the slow-cooker and I'll be honest, I should have used fresh cauliflower. I would recommend that. I modified this recipe to include a lot more protein. I cooked it overnight in the slow-cooker and I'll be honest, I should have used fresh cauliflower. I would recommend that.
Number of Servings: 7

Ingredients

    4 cups cauliflower florets
    2 15-ounce can garbanzo beans (chickpeas), rinsed and drained
    1 cup loose-pack frozen cut green beans
    1 cup sliced carrot
    1/2 cup chopped onion
    1 14 ounce can vegetable broth
    2 - 6 teaspoons curry powder (I used 6)
    3/4 14-ounce can light coconut milk (Use the remaining in oatmeal, rice, etc.)
    2 Tbsp Sliced Almonds

Tips

I would not use frozen cauliflower.


Directions

In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and almonds. Makes 7 1-cup servings.

Serving Size: makes 7 1-cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user CHRISWANTSABS.






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