Black Bean Vegetable Curry for Slow Cookers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 198.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 221.0 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 8.9 g
- Protein: 7.6 g
View full nutritional breakdown of Black Bean Vegetable Curry for Slow Cookers calories by ingredient
Introduction
This is a variation on Chef Meg's Slow Cooker Vegetable Curry (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1226514) that I adapted to fit what I had on hand in my pantry when I was snowed in. This is a variation on Chef Meg's Slow Cooker Vegetable Curry (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=1226514) that I adapted to fit what I had on hand in my pantry when I was snowed in.
Number of Servings: 12
Ingredients
-
1 tbsp extra virgin olive oil
4 medium carrots
1 large onion, diced
3 cloves garlic
4 tbsp curry powder
1 tbsp cinnamon
.5 tbsp cayenne pepper
3 medium potatoes, cubed
1 large sweet potato, cubed (skin optional)
3 cups black beans (soaked or canned/rinsed)
2 cups green beans
1 cup diced tomatoes (no salt added)
2 cups water
Salt and pepper to taste
.75 cup coconut milk (So Delicious Unsweetened)
1.5 cups peas
Directions
Chop vegetables as needed.
Heat oil in pan and saute carrots, onion, garlic, and spices 5-6 minutes; transfer to slow cooker.
Add potato and sweet potato cubes, beans, green beans, tomatoes, and water to slow cooker. Add salt, pepper, and spices to taste. Cook on low for 6 hours.
Add peas and coconut milk and cook for an additional 15 minutes.
Serving Size: Makes 12 1-cup servings
Heat oil in pan and saute carrots, onion, garlic, and spices 5-6 minutes; transfer to slow cooker.
Add potato and sweet potato cubes, beans, green beans, tomatoes, and water to slow cooker. Add salt, pepper, and spices to taste. Cook on low for 6 hours.
Add peas and coconut milk and cook for an additional 15 minutes.
Serving Size: Makes 12 1-cup servings