Slow Cooker Vegetable Curry with Chickpeas
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Servings 4
Calories 292kcal
Equipment
Ingredients
- 4 cups cauliflower cut in florets
- 2 cups Brussels sprouts quartered
- 1 sweet potato peeled and diced
- 1 red pepper diced
- 1 medium onion diced
- 15 ounce can chickpeas drained
- 15 ounce can tomato sauce low sodium
- ½ cup light coconut milk
- ½ cup chicken or vegetable broth low sodium or vegetable broth
- 1 tablespoon cumin
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- ½ teaspoon cayenne optional
- ½ cup frozen green peas
- salt and pepper to taste
- plain yogurt cilantro, sriracha and scallions - optional garnishes
Instructions
- Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.
- Before serving stir in green peas to warm.
- Check for seasoning and adjust accordingly.
- Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.
Video
Nutrition
Calories: 292kcal | Carbohydrates: 55.2g | Protein: 13.1g | Fat: 4.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Sodium: 912mg | Fiber: 14.7g | Sugar: 16.4g