Slow Cooker Vegetable Chickpea Curry |
|
 |
Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great! Ingredients:
3 cups cauliflower florets, chopped |
1 (15 ounce) can chickpeas, rinsed and drained |
1 cup loose-packed frozen cut green beans |
1 cup sliced carrot |
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 leaf |
cooked brown rice (optional) |
Directions:
1. In a 3/5 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 for 2.5 to 3 hours.
3. Stir in coconut milk and shredded basil leaves.
4. Spoon rice, if using, into bowls, and ladle curry over the top.
|
|