No Hurry Vegetable Curry
- Number of Servings: 4
Ingredients
2 large carrots, sliced on a diagonal1 medium yellow onion, chopped3 cloves garlic, minced2 TBSP curry powder1 tsp coriander1/4 tsp cayenne pepper2 large Yukon Gold potatoes, peeled & diced8 oz green beans, washed, trimmed & cut into inch long piecesone 15.5 oz can chickpeas, rinsed & drained one 14.5 oz can diced tomatoes, drained2 cups vegetable stock1/2 cup frozen peas, thawed1/2 cup coconut milk ***I used light coconut milk
*Spray large pan with non-stick spray on medium heat. Add carrots and onion, cover & cook until soft, about 5 min. Add garlic & spices, stir to coat.
*Transfer to 3.5-4 QT crockpot. Add potatoes, chickpeas, green beans, tomatoes & stock. Cover & cook on low for 6 to 8 hrs.
*Just before serving add peas & coconut milk and season with salt.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNI329.
*Transfer to 3.5-4 QT crockpot. Add potatoes, chickpeas, green beans, tomatoes & stock. Cover & cook on low for 6 to 8 hrs.
*Just before serving add peas & coconut milk and season with salt.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNI329.
Nutritional Info Amount Per Serving
- Calories: 392.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,072.1 mg
- Total Carbs: 77.4 g
- Dietary Fiber: 15.1 g
- Protein: 13.5 g
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