Slow Cooker Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 cups cauliflower florets2 15-ounce can garbanzo beans (chickpeas), rinsed and drained1 cup loose-pack frozen cut green beans1 cup sliced carrot1/2 cup chopped onion1 14 ounce can vegetable broth2 - 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
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.
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.
Nutritional Info 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
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