Vegetable and Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 257.7
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,093.4 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 8.5 g

View full nutritional breakdown of Vegetable and Chickpea Curry calories by ingredient
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Number of Servings: 5


    3 cups cauliflower florets
    1 15-ounce can chickpeas, rinsed and drained
    1 cup loose-pack frozen cut green beans
    1 cup sliced carrots
    1/2 cup chopped onion
    1 14-ounce can vegetable broth
    2-3 teaspoons curry powder
    1 14-ounce can light coconut milk
    1/4 cup shredded fresh basil leaves
    Cooked brown rice (optional)


1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.
**Rice not included in calorie count**

Number of Servings: 5

Recipe submitted by SparkPeople user CWEINBERG.

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Member Ratings For This Recipe

  • I made this over the weekend. I have a 7 quart slow cooker so I doubled the recipe and used reduced sodium broth. Delicious! I've had left overs for lunch every day this week and haven't gotten sick of it yet! - 2/10/11

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