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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)
Vegetable-and-Garbanzo Curry
Ingredients
  • 3 cups cauliflower florets
  • 1 15 ounce cangarbanzo 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 canvegetable broth
  • 2 - 3 teaspoons curry powder
  • 1 14 ounce canlight 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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