Slow Cooker Vegetable Curry - 30.6g Carbs, 8.2g Fiber, 5g Sugar
From: SparkPeople user: CHEF_MEG
Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker.
You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.
Prep: 15 min
Cook: 360 min
Servings: 8
1 Tbsp canola oil
4 medium carrots (about 2 cups), sliced 1/4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 Tbsp curry powder
1/2 tsp cayenne
1/2 tsp turmeric
4 to 5 Yukon Gold or red potatoes, quartered
8 oz fresh or frozen green beans
3 cups canned chickpeas, drained and rinsed
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1/2 cup frozen peas
1/2 cup light coconut milk
1. In a saute pan, heat the oil until moderately hot. Add the carrots and onion and saute for 3 to 4 minutes. Add the garlic, curry powder, cayenne, and turmeric to the pan. Continue to cook for 2 minutes more or until the spices become fragrant.
2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5 1/2 hours. Add the peas and coconut milk and cook for 15 minutes more.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving: 178 Calories, 3.2g Total Fat, 0.5g Saturated Fat, 0.7g Polyunsaturated Fat, 1.3g Monounsaturated Fat, 0mg Cholesterol, 398.1mg Sodium, 374.8mg Potassium, 30.6g Total Carbs, 8.2g Dietary Fiber, 5g Sugars, 7g Protein
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