No Hurry Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,072.1 mg
  • Total Carbs: 77.4 g
  • Dietary Fiber: 15.1 g
  • Protein: 13.5 g

View full nutritional breakdown of No Hurry Vegetable Curry calories by ingredient


Introduction

From Robin Robertson's Fresh from the Vegetarian Slow Cooker From Robin Robertson's Fresh from the Vegetarian Slow Cooker
Number of Servings: 4

Ingredients

    2 large carrots, sliced on a diagonal
    1 medium yellow onion, chopped
    3 cloves garlic, minced
    2 TBSP curry powder
    1 tsp coriander
    1/4 tsp cayenne pepper
    2 large Yukon Gold potatoes, peeled & diced
    8 oz green beans, washed, trimmed & cut into inch long pieces
    one 15.5 oz can chickpeas, rinsed & drained
    one 14.5 oz can diced tomatoes, drained
    2 cups vegetable stock
    1/2 cup frozen peas, thawed
    1/2 cup coconut milk ***I used light coconut milk

Directions

*Spray large pan with non-stick spray on medium heat. Add carrots and onion, cover & cook until soft, about 5 min. Add garlic & spices, stir to coat.

*Transfer to 3.5-4 QT crockpot. Add potatoes, chickpeas, green beans, tomatoes & stock. Cover & cook on low for 6 to 8 hrs.

*Just before serving add peas & coconut milk and season with salt.


Number of Servings: 4

Recipe submitted by SparkPeople user JENNI329.