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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 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
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)
- Servings Per Recipe 4,
- cal. (kcal) 219,
- Fat, total (g) 7,
- sat. fat (g) 4,
- carb. (g) 32,
- fiber (g) 9,
- pro. (g) 8,
- sodium (mg) 805,
- Percent Daily Values are based on a 2,000 calorie diet
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