Potato, Cauliflower, and Garbanzo Bean Curry Recipe

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1 vote | 879 views
Servings: 4
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Ingredients

Cost per serving $7.91 view details
  • 1 tablespoon olive oil or other cooking oil
  • 1 medium onion, chopped
  • 3 carrots, sliced, about 1/4-inch-thick (1 cup total)
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 cloves garlic
  • 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 cup cubed peeled potato (about 2 medium red potatoes)
  • 1 cup cauliflower or romanesco, cut or broken up into florets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon groung red pepper
  • 6-8 fresh Roma tomatoes, chopped, with their juice
  • 1 cup vegetable broth
  • 1 cup light coconut milk

Directions

  1. In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
  2. Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 2033g
Recipe makes 4 servings
Calories 1756  
Calories from Fat 612 35%
Total Fat 72.34g 90%
Saturated Fat 45.93g 184%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5609mg 234%
Potassium 4104mg 117%
Total Carbs 244.82g 65%
Dietary Fiber 49.1g 164%
Sugars 29.72g 20%
Protein 50.83g 81%
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Comments

  • Shalina Silva
    March 3, 2014
    this is a combination of 2 of my faves, I like it.
    • judee
      March 3, 2014
      What a delicious vegetarian dish and gluten free too.. Love it!!

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