Vegetable and Chickpea Curry - Crockpot

Vegetable and Chickpea Curry - Crockpot
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.5
  • Total Fat: 9.0 g
  • Cholesterol: 0.8 mg
  • Sodium: 865.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.9 g

View full nutritional breakdown of Vegetable and Chickpea Curry - Crockpot calories by ingredient
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Introduction

Found this in the fitness magazine. Left out the carrots, used chicken vs veg broth. Found this in the fitness magazine. Left out the carrots, used chicken vs veg broth.
Number of Servings: 4

Ingredients

    3 cups cauliflower florets
    1 15oz can chickpeas, rinsed and drained
    1 cup loose-pack frozen cut green beans
    1/2 cup onion - chopped
    1 14 oz can chicken broth
    203 teaspoons curry powder
    1 14oz can light coconut milk

Directions

1. in a 3 1/2 - 4 quart slow cooker combine cauliflower, chickpeas, green beans, and onions.
Stir in broth and curry powder.
2. Cover and cook on low for 5-6 hours, or high for 2 1/2 to 3 hours.
3. Stir in coconut milk. Spoon rice, if using, into bowls, and ladle curry over the top.

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.

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