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Slow-Cooker Vegetable and Chickpea Curry

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Slow-Cooker Vegetable and Chickpea Curry
  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 6
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Bring the fabulous flavors of India to your dinner table with this slow cooked Progresso™ chickpeas and vegetable curry that’s served over rice.

Ingredients

2
tablespoons olive oil
1
container (8 oz) refrigerated prechopped onion
1
container (8 oz) refrigerated prechopped tricolor bell peppers
1 1/2
cups cubed (1 inch) peeled baking potatoes
1
cup diagonally sliced carrots
2
cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1
jar (15 oz) mild curry simmer sauce
1
can (14 oz) vegetable broth
2
tablespoons biryani concentrated curry paste (from 10-oz jar)
1/4
teaspoon ground turmeric
3
cups hot cooked basmati rice
Yoplait® Greek 100 plain yogurt (from 2-lb container)
Fresh cilantro leaves, if desired

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell peppers in oil 3 to 5 minutes, stirring frequently, until tender. Add to slow cooker.
  • 2 Add potatoes, carrots, chickpeas, tomatoes, curry sauce, broth, curry paste and turmeric to slow cooker; stir.
  • 3 Cover; cook on Low heat setting 6 to 7 hours. Serve curry over rice. Garnish with yogurt and cilantro.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Daily Value
Total Fat
17g
0%
(
Saturated Fat
7g
0%
)
Sodium
950mg
0%
Total Carbohydrate
62g
0%
(
Dietary Fiber
8g
0%
)
Protein
9g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 2 Vegetable; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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