Vegetable and Garbanzo Curry

By JenHall

haven't tried this yet

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 to 3 teaspoons curry powder
• 1 14-ounce can light coconut milk
• 1/4 cup shredded fresh basil leaves

Preparation

Step 1

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

Calories219Total Fat (g)7Saturated Fat (g)4, Cholesterol (mg)0, Sodium (mg)805, Carbohydrate (g)32, Fiber (g)9, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet