No Hurry Vegetable Curry
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 CookerNumber 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.
*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.