Slow Cooker Vegetable Curry with Chickpeas Over Couscous

November 16, 2013

Slow Cooker Vegetable Curry with Chickpeas Over Couscous
Slow Cooker Vegetable Curry with Chickpeas over Couscous is a quick & easy (and spicy!) dinner to prepare during the ‘Holiday Rush’.

Ingredients (Serves 6)
• 4 cups cauliflower – cut in florets
• 2 cups Brussels sprouts – quartered
• 1 red pepper and 1 green pepper – diced
• 3 carrots – diced
• 1 zucchini – diced
• 1 yellow squash – diced
• ½ cup Baby Bellos mushrooms – 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 broth – low sodium
• 1 tablespoon cumin
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• ½ teaspoon cayenne – optional
• ½ cup frozen green peas
• salt and pepper to taste

1. Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours.
2. Before serving stir in green peas to warm.
3. Check for seasoning and adjust accordingly.
4. Serve over couscous with yogurt, cilantro and scallions.  Sriracha doesn’t hurt either. (Optional)

Culinary pleasures and entertaining with friends and family refreshes the soul, revives the spirit, and makes new memories.

(Source: The Lemon Bowl)


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