Vegetarian Crockpot Curry

Name: Vegetarian Crockpot Curry Recipe
Yield: 6
Ingredients: 2 cans drained and rinsed garbanzo beans (chick peas); 1 diced red pepper; 1 medium potato; 1/2 cup diced carrots; 1/2 cup diced celery; 3 cloves chopped garlic; 2 tablespoons curry powder; 1/2 teaspoon coriander; 1 lg can tomatoes with juice (28 ounces); 3/4 cup plain yogurt; 1 cup frozen peas; 1 cup quinoa

Number of Servings: 6

Ingredients

2 cans drained and rinsed garbanzo beans (chick peas)1 diced red pepper1 medium potato1/2 cup diced carrots1/2 cup diced celery3 cloves chopped garlic2 tablespoons curry powder1/2 teaspoon coriander1 lg can tomatoes with juice (28 ounces)3/4 cup plain yogurt1 cup frozen peas1 cup quinoa

Directions

Put all ingredients except peas and quinoa into crock pot. Stir and cook on low for 8 to 10 hours. 20 minutes before serving, add peas and turn on high. Cook quinoa on stove top according to package directions. Serve curry over quinoa.

Other vegetables can be added according to season and preference.

Serving Size: makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WYNTER99.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving