Vegetable-and-Garbanzo Curry

Rich and full-flavored, this curry-accented vegetable side dish is best served with plain meats and poultry.

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27 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
25 mins
Cook:
5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)
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Vegetable-and-Garbanzo Curry

Ingredients
3
cups cauliflower florets
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1
cup loose-pack frozen cut green beans
1
cup sliced carrot
1/2
1
14 ounce can vegetable broth
2
teaspoons curry powder
1
14 ounce can light coconut milk
1/4
cup shredded fresh basil leaves

Directions

  1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

Nutrition Facts

(Vegetable-and-Garbanzo Curry)
    Per serving:
  • 219 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 805 mg sodium,
  • 32 g carb.,
  • 9 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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