Chickpea and Vegetable Curry

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

serves 4-6

Ingredients

  • 3 c
    cauliflower, small florets
  • 15 oz
    can garbanzo beans (chickpeas) drained and rinsed
  • 1 c
    loose-pack frozen cut green beans or green peas
  • 1 c
    sliced carrot
  • 1/2 c
    onion, chopped
  • 14 oz
    can vegetable broth
  • 2-3 tsp
    curry powder
  • 14 oz
    can coconut milk
  • shredded fresh coconut for garnish
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How To Make

  • 1
    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.
  • 3
    Stir in coconut milk and basil. Serve with Basmati rice.

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