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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 16.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 403.9 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.6 g

View full nutritional breakdown of VEGETABLE AND CHICKPEA CURRY calories by ingredient
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VEGETABLE AND CHICKPEA CURRY

Submitted by: ALABROWN2002

Introduction

MAKES 4-6 SERVINGS MAKES 4-6 SERVINGS
Number of Servings: 6

Ingredients

    3 CUPS CAULIFLOWER FLORETS
    1 15-OUNCE CAN CHICKPEAS, RINSED AND DRAINED
    1 CUP LOOSE-PACK FROZEN CUT GREEN BEANS
    1 CUP SLICED CARROTS
    1/2 CUP CHOPPED ONION
    1 14-OUNCE CAN VEGETABLE BROTH
    2-3 TEASPOONS CURRY POWDER
    1 14-OUNCE CAN LIGHT COCONUT MILK
    1/4 CUP SHREDDED FRESH BASIL LEAVES
    COOKED BROWN RICE (OPTIONAL)

Directions

MAKES 4-6 SERVINGS
1. IN A 3 1/2-OR 4-QUART SLOW COOKER, COMBINE CAULIFLOWER, CHICKPEAS, GREEN BEANS, CARROTS AND ONION, STIR IN BROTH AND CURRY POWDER.
2. COVER AND COOK ON LOW-HEAT SETTING FOR 5-6 HOURS OR ON HIGH-HEAT SETTING FOR 2 1/2 TO 3 HOURS.
3. STIR IN COCONUT MILK AND SHREDDED BASIL LEAVES AND SERVE.

Number of Servings: 6

Recipe submitted by SparkPeople user ALABROWN2002.






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Member Ratings For This Recipe

  • I used chicken broth, skipped the carrots, and used dried basil. I would also suggest the high setting for just 2-3 hours, on low the cauliflower disintegrated. - 3/26/09

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