Chickpea Cauliflower Curry- Crock Pot

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Nutritional Info

Servings Per Recipe: 13
Amount Per Serving
Calories: 175.1

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 218.9 mg
Total Carbs: 29.3 g
Dietary Fiber: 11.7 g
Protein: 8.2 g

View full nutritional breakdown of Chickpea Cauliflower Curry- Crock Pot calories by ingredient

Introduction

Yummy crock pot curry recipe with lots of veggies. Tasty served over rice and topped with plain yogurt. Yummy crock pot curry recipe with lots of veggies. Tasty served over rice and topped with plain yogurt.

Minutes to Prepare: 20

Minutes to Cook: 900

Number of Servings: 13

Ingredients

1 cup dried chickpeas (garbanzo beans)

2 T olive oil

1 onion, chopped

3 ribs celery, sliced

3 cloves garlic, pressed

1/2 t powdered ginger or 1 inch fresh, peeled & grated

1.5 t cumin

1 t coriander

1t turmeric

1t salt

1/2 t chili powder

3 potatoes, chopped

1 head cauliflower, chopped

3-4 tomatoes, chopped

1 cup peas

1 -2 cups water

Directions

1. The night before, rinse and sort dried chickpeas. Cover with water according to package directions, and soak overnight.
2. In the morning, drain chickpeas and discard the water they soaked in.
3. Saute oil, onion, celery, garlic and spices until fragrant (about 5-10 minutes).
4. Meanwhile, chop other vegetables.
5. Place all ingredients in crockpot and cook over low heat 7-9 hours.
6. Serve over rice if desired. Top with plain yogurt to cool the spiciness. (These options not included in nutritional info.)

Number of Servings: 13

Recipe submitted by SparkPeople user HEART2010.