Slow Cooker Chickpea Cauliflower Coconut Curry
Author: Megabeth
Recipe type: Main
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 4 - 6 servings
- 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
- Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
- Serve over basmati rice.


Recipe by Veggin' at http://www.megabeth.net/2016/02/slow-cooker-chickpea-cauliflower-coconut-curry/
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