Dinner

VEGETABLE AND CHICKPEA CURRY is for Dinner.

VEGETABLE AND CHICKPEA CURRY takes 15 minutes to prepare.

VEGETABLE AND CHICKPEA CURRY takes 120 minutes to cook.

VEGETABLE AND CHICKPEA CURRY makes 6 servings.

The ingredients for VEGETABLE AND CHICKPEA CURRY are:

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)

Here is how you make VEGETABLE AND CHICKPEA CURRY:

MAKES 4-6 SERVINGS1. 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 5-6 HOURS OR ON HIGH-HEAT SETTING FOR 2 1/2 TO 3 HOURS.3. STIR IN COCONUT MILK AND SHREDDED BASIL LEAVES AND SERVE.Number of Servings: 6Recipe submitted by SparkPeople user ALABROWN2002.

The nutritional information for VEGETABLE AND CHICKPEA CURRY is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.8

• Total Fat: 16.9 g
• Cholesterol: 0.0 mg
• Sodium: 403.9 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.0 g
• Protein: 4.6 g

The dietary needs meet for VEGETABLE AND CHICKPEA CURRY is Vegetarian