Inner Chef

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Vegetable and Chickpea Curry

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Vegetable and Chickpea Curry         Makes: 4 to 6 servings

(Fitness magazine)


3 cups cauliflower florets

1 15-ounce can chickpeas, rinsed and drained

1 cup loose-pack frozen cut green beans

1 cup sliced carrots

1/2 cup chopped onion

1 (14-ounce) can vegetable broth

2-3 teaspoons curry powder

1 (14-ounce) can light coconut milk

1/4 cup shredded fresh basil leaves

Cooked brown rice (optional)


1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, 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 shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.


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