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Vegetable Curry with Chickpeas (SC) Recipe

   
 

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     Vegetable Curry with Chickpeas (SC)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
250g cauliflower florets
500g brussel sprouts, quartered
300g sweet potato, diced
1 red pepper, diced
150g medium onion, diced
2 x 410ml cans chickpeas
796ml can diced tomatoes
400ml light coconut milk
250ml broth
 
1 tbl cumin
1 tbl curry powder
1 tbl tumeric
1/2 tsp cayenne pepper
1 cup frozen peas
Salt and pepper to taste

Instructions
Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on low for 8 hours or high for 4 hours.
Before serving stir in green peas to warm.
Check seasoning and adjust accordingly.
Serving Suggestions
Optional - add cilantro, scallions and sriracha.


Originally Submitted
3/8/2014





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