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Vegetable-and-Garbanzo Curry
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Vegetable-and-Garbanzo Curry
Makes: 4 to 6 servings
Prep: 25 mins Cook: 5 hrs to 6 hrs(low) or 2-1/2 to 3 hours (high)
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  • user reviews (4)
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,
  • Calories 219,
  • Protein (gm) 8,
  • Carbohydrate (gm) 32,
  • Fat, total (gm) 7,
  • Saturated fat (gm) 4,
  • Dietary Fiber, total (gm) 9,
  • Sodium (mg) 805,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4214958578
c-searl wrote:

This sounds delicious with curry and basil and there is probably salt in the vegetable broth.

5/3/2010 11:13:58 AM Report Abuse
jade.lee.sellers wrote:

Lol, looks like it's missing salt?

4/29/2010 03:03:26 PM Report Abuse
ErikaBeth wrote:

Add peanut butter and chili pepper?

1/23/2010 10:47:34 AM Report Abuse
bg3893 wrote:

Very bland - needs something

12/12/2009 03:32:20 PM Report Abuse
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