Slow Cooker Veggie And Chickpea curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 550.2 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 13.1 g
- Protein: 11.5 g
View full nutritional breakdown of Slow Cooker Veggie And Chickpea curry calories by ingredient
Introduction
This recipe comes from taste.com, but has been tweaked a little bit to make it more low calorie. Has a high amount of vitamins and fibre, making it a great choice for veggos and meat eaters. Slow cooker required.Has more than 100% RDI for Vitamins A and C. High in iron too!
This recipe comes from taste.com, but has been tweaked a little bit to make it more low calorie. Has a high amount of vitamins and fibre, making it a great choice for veggos and meat eaters. Slow cooker required.
Has more than 100% RDI for Vitamins A and C. High in iron too!
Number of Servings: 4
Ingredients
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1 teaspoon Olive Oil
1 Large Brown Onion, chopped
2 garlic cloves, chopped
2 tbsp curry powder
3 tbsp ground cumin
800g (2 cans) diced tomatoes
1/2 lemon, juiced
300g chickpeas, canned and rinsed
150g sweet potato, orange
1 large carrot, diced
1 small red pepper (capsicum) diced
250g cauliflower, cut into florets
100g mushrooms, halved
250g broccoli, cut into florets
Directions
Heat up the oil in a large saucepan (or deep frypan) over a medium heat. Add in your onion and garlic, cook for 3 minutes until onion is soft. Add in spices, cook until aromatic (1 minute)
Stir in your tomatoes. Simmer for 3 minutes or until it thickens. Add 1/2 cup cold water, lemon juice, chickpeas and vegetables. Increase the heat to high and bring to the boil.
Put curry into slow cooker. Cover and cook on high for 4 hours of low for 6. Season with salt and pepper. Serve with rice if desired.
Serving Size: 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user MALLYBAGS.
Stir in your tomatoes. Simmer for 3 minutes or until it thickens. Add 1/2 cup cold water, lemon juice, chickpeas and vegetables. Increase the heat to high and bring to the boil.
Put curry into slow cooker. Cover and cook on high for 4 hours of low for 6. Season with salt and pepper. Serve with rice if desired.
Serving Size: 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user MALLYBAGS.
Member Ratings For This Recipe
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JBUSHEK
