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Popular in Food

New Delhi Vegetable Curry with Whole Wheat Couscous

Slightly spicy (from the curry powder) and slightly sweet (from the raisins), this dish is loaded with healthy flavor.

4.5 by 3 people
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  • Makes: 4 servings
  • Prep: 30 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 5 to 10 minutes (low or high)

New Delhi Vegetable Curry with Whole Wheat Couscous



  1. In a 4- to 5-quart slow cooker combine sweet potatoes, vegetables, and beans. In a medium bowl stir together broth, curry powder, ginger, garlic, the 1/2 teaspoon salt, and the cayenne pepper. Pour over mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir spinach, coconut milk, and raisins into cooker. Cover and cook for 5 to 10 minutes more or until spinach is wilted.
  3. Meanwhile, in a small bowl combine couscous and the 1/8 teaspoon salt; pour the boiling water and oil over mixture. Let stand for 5 minutes.
  4. Serve vegetable mixture over couscous. Top each serving with yogurt and cilantro.

Nutrition Facts (New Delhi Vegetable Curry with Whole Wheat Couscous)

    Per serving:
  • 394 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 710 mg sodium,
  • 75 g carb.,
  • 14 g fiber,
  • 17 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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