Slow Cooker Chicken Curry & Vegetables

3 tablespoons Madras curry poser or curry of your choice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1-1/2 pounds skinless, boneless chicken breasts, cut into 2-inch chunks
1 medium head (about 1-1/2 lbx) cauliflower, cut into 1-inch florets, stem discarded
1 large onion, chopped
1- 15-ounce can garbanzo beans, rinsed & drained
3 large tomatoes, chopped
1 cup fat free yogurt
2 tablespoons chopped cilantro, for garnish

Combine the curry powder, oil, garlic, turmeric and ginger in a zip-top bag. Place the chicken in the bag. Shake until the curry mixture evenly coats the chicken. Place the cauliflower and onion in the bottom of a 4- to 5-quart slow cooker. Add the garbanzo beans, arrange the chicken evenly on top. Add the tomatoes. Cover, cook on HIGH for 3 to 3-1/2 hours stirring once during cooking time, until chicken is no longer pink in the center and the vegetables are tender. Transfer the chicken curry to a large serving bowl and stir in the yogurt. Season with salt if you feel it's necessary and garnish with cilantro. Serve immediately with brown rice. Please note the rice is not figured in the nutrition info.

Number of Servings: 6

Recipe submitted by SparkPeople user NORCYNKAT.