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Kate and I were chatting about food and we decided we need a recipe thread. So...here! Chickpea and Vegetable Curry (Crock Pot) 1 can (about 14 oz) unsweetened coconut milk 1 cup vegetable broth, divided 2 teaspoons curry powder 1/4 teaspoon ground red pepper 2 cups cut fresh green beans (1-inch pieces) 1 can (about 15 oz) chickpeas, rinsed and drained 2 carrots, very thinly sliced 1/2 cup golden raisins (or black raisins) 1/4 cup all-purpose flour 2 cups hot cooked couscous (or rice) Chopped green onion and toasted sliced almonds (optional) 1. Coat the inside of crock-pot with nonstick cooking spray. Combine coconut milk, 3/4 cup broth, curry powder,and ground red pepper in crock-pot. (Adjust spice amounts to taste.) Stir in green beans, carrots, chickpeas, raisins; mix well. Cover, and cook on LOW 6 to 7 hours, or HIGH 2 1/2 to 3 hours, or until vegetables are tender. 2. Whisk remaining 1/4 cup broth into flour in a small bowl until smooth. Stir into vegetable mixture in crock-pot. Turn crock-pot to HIGH. Cover, cook on HIGH for 15 minutes or until thickened. Ladle into shallow bowls. Top with couscous. Sprinkle with green onion and almonds, if desired. Makes 4 servings. Recipe and picture from CROCK-POT Vegetarian Recipes book