Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans garbanzo beans drained and rinsed1 diced red pepper1/2 head cauliflower2 baking potatoes or 4 small potatoes1 C diced carrots1/2C diced celery3 cloves minced garlic2 Tbsp. curry powder1/2 tsp. ground coriander (cilantro works)1/2 tsp cayenne pepper (less if you don't want it spicy)28oz can diced tomato with juice2C vegetable broth3/4C plain yogurt16oz frozen peas
drain and rinse garbanzo beans line the bottom of the crockpot with them
cover the beans with your diced vegetables feel free to add any other vegetables you want to use.
cover vegetables with spices
cover everything with tomatoes broth and yogurt cook on low for 8-10 hours 20 minutes before serving add in peas and switch to high
Serving Size: makes more than 4 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LANTECH19446.
cover the beans with your diced vegetables feel free to add any other vegetables you want to use.
cover vegetables with spices
cover everything with tomatoes broth and yogurt cook on low for 8-10 hours 20 minutes before serving add in peas and switch to high
Serving Size: makes more than 4 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LANTECH19446.
Nutritional Info Amount Per Serving
- Calories: 348.6
- Total Fat: 3.2 g
- Cholesterol: 1.8 mg
- Sodium: 1,025.3 mg
- Total Carbs: 67.9 g
- Dietary Fiber: 14.7 g
- Protein: 15.7 g
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