Slow Cooker

Slow Cooker Chickpea Curry is for Dinner.

Slow Cooker Chickpea Curry takes 20 minutes to prepare.

Slow Cooker Chickpea Curry takes 180 minutes to cook.

Slow Cooker Chickpea Curry makes 7 servings.

The ingredients for Slow Cooker Chickpea Curry are:

4 cups cauliflower florets
2 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 - 6 teaspoons curry powder (I used 6)
3/4 14-ounce can light coconut milk (Use the remaining in oatmeal, rice, etc.)
2 Tbsp Sliced Almonds

Here is how you make Slow Cooker Chickpea Curry:

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 almonds. Makes 7 1-cup servings.Serving Size: makes 7 1-cup servings.Number of Servings: 7Recipe submitted by SparkPeople user CHRISWANTSABS.

The nutritional information for Slow Cooker Chickpea Curry is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 216.1

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 392.1 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 9.5 g
• Protein: 9.1 g

Slow Cooker Chickpea Curry is Indian cuisine.

The dietary needs meet for Slow Cooker Chickpea Curry is Vegan