VEGETABLE AND CHICKPEA CURRY
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 223.8
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 403.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.0 g
- Protein: 4.6 g
View full nutritional breakdown of VEGETABLE AND CHICKPEA CURRY calories by ingredient
Submitted by: ALABROWN2002
Introduction
MAKES 4-6 SERVINGS MAKES 4-6 SERVINGSNumber of Servings: 6
Ingredients
-
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
MAKES 4-6 SERVINGS
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 5-6 HOURS OR ON HIGH-HEAT SETTING FOR 2 1/2 TO 3 HOURS.
3. STIR IN COCONUT MILK AND SHREDDED BASIL LEAVES AND SERVE.
Number of Servings: 6
Recipe submitted by SparkPeople user ALABROWN2002.
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 5-6 HOURS OR ON HIGH-HEAT SETTING FOR 2 1/2 TO 3 HOURS.
3. STIR IN COCONUT MILK AND SHREDDED BASIL LEAVES AND SERVE.
Number of Servings: 6
Recipe submitted by SparkPeople user ALABROWN2002.
