chickpea and vegetable curry
Trying to go meatless a few times a month I was looking for tasty and healthy replacements. Chickepeas are packed with protein and they usually in the pantry. I remember when the only time we used chickpeas was in a salad that had a bit of an Italian twist. It is exciting to me to see how different cultures use the same ingredient.
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 3 cups cauliflower, small florets
- 15 ounces can garbanzo beans (chickpeas) drained and rinsed
- 1 cup loose-pack frozen cut green beans or green peas
- 1 cup sliced carrot
- 1/2 cup onion, chopped
- 14 ounces can vegetable broth
- 2-3 teaspoons curry powder
- 14 ounces can coconut milk
- - shredded fresh coconut for garnish
How To Make chickpea and vegetable curry
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Step 1In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.
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Step 2Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
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Step 3Stir in coconut milk and basil. Serve with Basmati rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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