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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 112.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 458.0 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetable and chickpea curry calories by ingredient
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Vegetable and chickpea curry

Submitted by: KVROMBAUT

Introduction

From Fitness mag. they called for 14 oz light coconut milk but I used light soy milk and coconut extract. It would be creamier if you used the coconut milk or fat free half and half w/ extract but would add calories From Fitness mag. they called for 14 oz light coconut milk but I used light soy milk and coconut extract. It would be creamier if you used the coconut milk or fat free half and half w/ extract but would add calories
Number of Servings: 6

Ingredients

    3 c cauliflower florets
    16 oz can chickpeas, rinsed and drained
    1c frozen green beans
    1c sliced carrots
    1/2c chopped onion
    14 oz ff low sodium chicken broth (or veggie broth)
    2-3 tsp curry powder
    12 oz light soy milk
    coconut extract to taste
    1/4c shredded fresh basil leaves
    Brown rice (optional, not included in nutrition count)

Directions

makes 6 "almost" cup servings
1. in a slow cooker,combine veggies, broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/3-3 hours.
3. Stir in soy milk, coconut extract, and basil.
4. Can spoon over rice or eat alone



Number of Servings: 6

Recipe submitted by SparkPeople user KVROMBAUT.






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