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Vegetable Curry with Chickpeas (SC)
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Category |
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Entrees - Maindishes
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Sub
Category |
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None
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Servings |
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4
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Ingredients |
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250g cauliflower florets
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500g brussel sprouts, quartered
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300g sweet potato, diced
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1 red pepper, diced
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150g medium onion, diced
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2 x 410ml cans chickpeas
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796ml can diced tomatoes
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400ml light coconut milk
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250ml broth
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1 tbl cumin
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1 tbl curry powder
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1 tbl tumeric
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1/2 tsp cayenne pepper
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1 cup frozen peas
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Salt and pepper to taste
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Instructions |
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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.
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Before serving stir in green peas to warm.
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Check seasoning and adjust accordingly.
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Serving
Suggestions |
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Optional - add cilantro, scallions and sriracha.
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Originally Submitted
3/8/2014
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0 Out of 5 from
0 reviews
You can add this Vegetable Curry with Chickpeas (SC) recipe to your own private DesktopCookbook.
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