Have a Try To Make Vegetable and Chickpea Curry

Chickpeas are rich in protein and fiber, it should be one of the ingredients of a lot of vegetarians eat. Although not a vegetarian myself, but like simple materials and practices; plus the curry is not so boring.

A slow cooker. These easy, healthy slow cooker recipes make healthy eating a snap. From healthy slow cooker soups to chicken, heart healthy options and more this is one must-have tool for your kitchen.

Vegetable and Chickpea Curry
Makes: 4 to 6 servings


3 cups cauliflower florets

1 15-ounce can chickpeas, rinsed and drained

1 cup loose-pack frozen cut green beans

1 cup sliced carrots

1/2 cup chopped onion

1 14-ounce can vegetable broth

2-3 teaspoons curry powder

1 14-ounce can light coconut milk

1/4 cup shredded fresh basil leaves

Cooked brown rice (optional)


1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, 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.

3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

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