Vegetable and chickpea curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 112.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 458.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 6.2 g
- Protein: 7.2 g
View full nutritional breakdown of Vegetable and chickpea curry calories by ingredient
Introduction
From Fitness mag. they called for 14 oz light coconut milk but I used light soy milk and coconut extract. It would be creamier if you used the coconut milk or fat free half and half w/ extract but would add calories From Fitness mag. they called for 14 oz light coconut milk but I used light soy milk and coconut extract. It would be creamier if you used the coconut milk or fat free half and half w/ extract but would add caloriesNumber of Servings: 6
Ingredients
-
3 c cauliflower florets
16 oz can chickpeas, rinsed and drained
1c frozen green beans
1c sliced carrots
1/2c chopped onion
14 oz ff low sodium chicken broth (or veggie broth)
2-3 tsp curry powder
12 oz light soy milk
coconut extract to taste
1/4c shredded fresh basil leaves
Brown rice (optional, not included in nutrition count)
Directions
makes 6 "almost" cup servings
1. in a slow cooker,combine veggies, broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/3-3 hours.
3. Stir in soy milk, coconut extract, and basil.
4. Can spoon over rice or eat alone
Number of Servings: 6
Recipe submitted by SparkPeople user KVROMBAUT.
1. in a slow cooker,combine veggies, broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/3-3 hours.
3. Stir in soy milk, coconut extract, and basil.
4. Can spoon over rice or eat alone
Number of Servings: 6
Recipe submitted by SparkPeople user KVROMBAUT.