Vegetable-and-Garbanzo Curry
Recipe from Better Homes and Gardens

Rich and full-flavored, this curry-accented vegetable side dish is best served with plain meats and poultry.


Vegetable-and-Garbanzo Curry

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Servings: Makes 4 to 6 servings.
Prep Time: 25 mins
Total Time: 2 hrs 55 mins
Related Categories: Carrots, Cauliflower, Green Beans, Onions, Slow Cooker, Vegetarian
 
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Ingredients
  • 3  cups
    cauliflower florets
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  • 1  15-ounce can
    garbanzo beans (chickpeas), rinsed and drained
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  • 1  cup
    loose-pack frozen cut green beans
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  • 1  cup
    sliced carrot
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  • 1/2  cup
    chopped onion
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  • 1  14-ounce can
    vegetable broth
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  • 2  to 3 teaspoons
    curry powder
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  • 1  14-ounce can
    light coconut milk
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  • 1/4  cup
    shredded fresh basil leaves
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Directions
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. Stir in coconut milk and basil. Makes 4 to 6 servings.
Nutrition information
Calories 219, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 805 mg, Carbohydrate 32 g, Fiber 9 g, Protein 8 g. Percent Daily Values are based on a 2,000 calorie diet
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