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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Vegetable-and-Garbanzo Curry
Directions
- 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 ,
- 7 g fat
- (4 g sat. fat ,
- 0 mg chol. ,
- 805 mg sodium ,
- 32 g carb. ,
- 9 g fiber ,
- 8 g pro.