Slow Cooker Chickpea Cauliflower Coconut Curry

February 15, 2016 By: Megabeth Category: Main Dishes, Recipe Print This Post Print This Post

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Chickpea Coconut CurrySnowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!

Slow Cooker Chickpea Cauliflower Coconut Curry
 
Prep time
Cook time
Total time
 
A slow-cooked curry
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 - 6 servings
Ingredients
  • ½ white onion
  • 1 clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 15.5 oz can chickpeas, drained
  • 1 lightly packed cup baby spinach
  • 1 lightly packed cup red leafed kale
  • 3 medium tomatoes, chopped
  • 1 cup small cauliflower florets
  • 1 sweet potato, peeled and diced
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon salt
Instructions
  1. Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
  2. Serve over basmati rice.


 

 

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