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Ingredients

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Directions

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  • In slow-cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.

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  • Cover slow-cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.

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  • If using couscous, prepare according to package directions, about 5 minutes; serve with chickpea curry.

Nutrition Facts

360 calories; total fat 8g; saturated fat 5g; cholesterolmg; sodium 782mg; carbohydrates 58g; fiber 13g; protein 15g.

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