Recipe By: Robin Robertson
Submitted by: Sue in NJ
Be sure to read the notes about the coconut milk in this recipe.
1 tablespoon water — originally called for peanut oil
2 large carrots — sliced diagonally
1 medium yellow onion — chopped
3 cloves garlic — minced
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne
2 large Yukon gold potatoes — peeled and diced
8 ounces green beans — cut 1-inch thick
1 1/2 cups chickpeas — rinse, if canned
15 ounces canned tomatoes — drained
2 cups vegetable stock (fatfree)
1/2 cup green peas, frozen — thawed
1/2 cup canned coconut milk — *see Note
salt — to taste — *see Note
1. Sauté the onion in water (or oil) until softened, about 5 minutes. Add the spices and stir to coat.
2. Transfer the vegetable mixture to your slow cooker & add potatoes, green beans, beans, tomatoes & soup.
3. Cover and cook on Low for 6 to 8 hours.
4. Just before serving add the peas & coconut milk and season with salt to taste. Adjust other seasonings if necessary.
Serving Size: 4
“Let the luscious fragrances of curry fill your home all day as it simmers in your slow cooker. Serve over hot cooked basmati rice with chutney on the side.”
“Fresh From the Vegetarian Slow Cooker Page 124″ Copyright: “2004”
The recipe calls for unsweetened coconut milk, but I suggest you also choose a low fat version, too. The brand I used was a bit less than half the fat as full fat, which would bring this recipe down another 3 to 4 grams of fat. You can also leave it out or use coconut extract for the taste. The rest of the fat in this recipe (2 gm) comes from the chickpeas.
To lower the salt content use salt-free canned tomatoes and rinse the beans, if canned.
Per serving: 315 Calories (kcal); 9g Total Fat; (24% calories from fat); 11g Protein; 53g Carbohydrate; 0mg Cholesterol; 474mg Sodium