Vegetable and Chickpea Curry

By Bailey1_

Ingredients

• Makes: 4 to 6 servings
• 3 cups cauliflower florets
• 1 15-ounce can chickpeas, rinsed and drained
• 1 cup loose-pack frozen cut green beans
• 1 cup sliced carrots
• 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
• Cooked brown rice (optional)

Preparation

Step 1

1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, 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.

3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

The spice you want for this recipe is garam masala. Buy it at an Indian or specialty market, or make your own:

1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves