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Ingredients
| cauliflower heads: 3 cups |
| garbanzo beans: 15 oz ((chickpeas), rinsed and drained) |
| frozen green beans: 1 cup |
| carrots (sliced): 1 cup |
| onions (chopped): 1/2 cup |
| soup - vegetable broth: 14 oz |
| curry powder: 1 Tbl |
| canned coconut milk: 7 cups |
| fresh basil (chopped): 1/4 cup |
Vegetable-and-Garbanzo Curry
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
600 min -
Servings
6 serving(s)
Tags
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.