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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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3.5 by 35 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)

Vegetable-and-Garbanzo Curry

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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