Contributed By: libbyhg
Fitness Magazine April 2009
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
3 cups Cauliflower florets
1 15 oz Can chickpeas, rinsed and drained
1 cup Loose-pack frozen cut green beans
1 cup Sliced carrots
1/2 cup Chopped onion
1 14 oz Can vegetable broth
2-3 tsp Curry powder
1 14 oz Can light coconut milk
1/4 cup Shredded fresh basil leaves
Cooked brown rice (optional)
Preparation
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 5-6 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.
Cook's Notes
Nutrition Information
Calories: 219
;
Total Fat: 7g
;
Saturated Fat: 4g
;
Carbohydrates: 32g
;
Protein: 8g
;
Fiber: 9g