Slow Cooker Vegetable Curry with Couscous

By carvalhohm

Ingredients

• Slow Cooker Liners
• 1/2 cup Fat Free plain yogurt (from 32-oz container)
• 1/4 cup chopped fresh cilantro leaves
• 1 1/2 teaspoons lime juice
• 1 clove garlic, finely chopped
• Dash salt
• Dash freshly ground black pepper
• 2 teaspoons vegetable oil
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, finely chopped
• 2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cups cubed (3/4 to 1 inch) peeled eggplant
• 2 medium tomatoes, coarsely chopped (about 1 cup)
• 1 medium red bell pepper, coarsely chopped (about 1 cup)
• 1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
• 1 can (15 oz) chick peas (garbanzo beans), drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh baby spinach leaves
• 2 cups uncooked whole wheat couscous

Details

Servings 6
Preparation time 30mins
Cooking time 340mins
Adapted from bettycrocker.com

Preparation

Step 1

Place Slow Cooker Liners inside a 5 to 6 1/2 qt slow cooker bowl. Make sure that liner fits snugly against bottom and sides of bowl and pull top of liner over rim of bowl.

In medium bowl, mix sauce ingredients. Refrigerate until serving time.

In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.

In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.

Cover; cook on Low heat setting 5 to 6 hours.

Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.

Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.