Vegetable and chickpea curry
- Number of Servings: 6
Ingredients
3 c cauliflower florets16 oz can chickpeas, rinsed and drained1c frozen green beans1c sliced carrots1/2c chopped onion14 oz ff low sodium chicken broth (or veggie broth)2-3 tsp curry powder12 oz light soy milkcoconut extract to taste1/4c shredded fresh basil leavesBrown rice (optional, not included in nutrition count)
makes 6 "almost" cup servings
1. in a slow cooker,combine veggies, broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/3-3 hours.
3. Stir in soy milk, coconut extract, and basil.
4. Can spoon over rice or eat alone
Number of Servings: 6
Recipe submitted by SparkPeople user KVROMBAUT.
1. in a slow cooker,combine veggies, broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/3-3 hours.
3. Stir in soy milk, coconut extract, and basil.
4. Can spoon over rice or eat alone
Number of Servings: 6
Recipe submitted by SparkPeople user KVROMBAUT.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 458.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 6.2 g
- Protein: 7.2 g
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