Rich and full-flavored, this curry-accented vegetable side dish is best served with plain meats and poultry.
- Makes: 4 servings
- Prep: 25 mins
- Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)
cups cauliflower florets
15 ounce can garbanzo beans (chickpeas), rinsed and drained
cup loose-pack frozen cut green beans
cup sliced carrot
cup chopped onion
14 ounce can vegetable broth
teaspoons curry powder
14 ounce can light coconut milk
cup shredded fresh basil leaves
- 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.
- 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