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Vegetable Curry
Bilby
originally posted this recipe in What's for Dinner April 2010.
Vegetable curry
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrot
1/2 cup chopped onion
1 14-ounce can vegetable broth
2 to 3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
3 cups cauliflower florets
Method
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.
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