chickpea and vegetable curry
(1 rating)
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.
(1 rating)
yield
4 -6
Ingredients For chickpea and vegetable curry
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3 ccauliflower, small florets
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15 ozcan garbanzo beans (chickpeas) drained and rinsed
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1 cloose-pack frozen cut green beans or green peas
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1 csliced carrot
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1/2 conion, chopped
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14 ozcan vegetable broth
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2-3 tspcurry powder
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14 ozcan coconut milk
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shredded fresh coconut for garnish
How To Make chickpea and vegetable curry
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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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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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3Stir in coconut milk and basil. Serve with Basmati rice.
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