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.

Servings:
Makes 4 to 6 servings.
Prep Time:
25 mins
Total Time:
2 hrs 55 mins
Ingredients
-
3 cupscauliflower floretssee savings

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1 15-ounce cangarbanzo beans (chickpeas), rinsed and drainedsee savings

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1 cuploose-pack frozen cut green beanssee savings

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1 cupsliced carrotsee savings

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1/2 cupchopped onionsee savings

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1 14-ounce canvegetable brothsee savings

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2 to 3 teaspoonscurry powdersee savings

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1 14-ounce canlight coconut milksee savings

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1/4 cupshredded fresh basil leavessee savings

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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
Per serving: 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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