Vegetable and Chickpea Curry
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
Number of Servings: 5
Ingredients
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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)
Directions
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.
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.
Member Ratings For This Recipe
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AUDEYGIRL
