Slow Cooker Vegetable Chickpea Curry - 4 pts

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* Exported from MasterCook *

 

Slow Cooker Vegetable Chickpea Curry -

4 pts

 

Recipe By :Southern Living Slow-Cooker Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : 5 quart Slow

Cooker

Vegan WW

Points

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

10 ounces frozen onions -- diced

3 carrots -- cut into 1/4-inch

pieces

31 ounces chickpeas, canned -- rinsed

and drained (2 15 1/2-oz cans)

1 large baking potato -- (about 1

pound), peeled and diced

1 cup fresh green beans -- cut into

1 " pieces

1 serrano pepper -- minced

1 teaspoon minced fresh ginger

2 cloves garlic -- minced

14 1/2 ounces tomatoes with green chilies

14 ounces diced tomatoes -- (1 can),

with green peppers, celery, and onion, undrained

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon curry powder

1 cup light coconut milk

3 cups baby spinach

 

Combine first 13 ingredients in a 5 quart cooker.

cover and cook on Low 8

hours.

 

Stir in coconut milk and spinach.

 

Cover and cook on High 15 mintues or until heated.

 

Makes 8 servings.

 

Per serving: 170 Calories (17% from fat); Fat 3.4g

(sat fat1.5g); Fiber

5.8g.

 

Description:

" 4 pts "

S(Formatted by Chupa Babi in MC):

" 02.13.07 "

Copyright:

" 2006 "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 219 Calories;

3g Fat (12.5%

calories from fat); 8g Protein; 42g Carbohydrate; 8g

Dietary Fiber; 0mg

Cholesterol; 838mg Sodium. Exchanges: 2

Grain(Starch); 2 Vegetable; 0

Fruit; 1/2 Fat.

 

NOTES : Low 8 hours; High 15 minutes.

 

5 quart cookers.

 

A delicious aroma fills your home as this

slow-cooked

Indian delight simmers.

 

Nutr. Assoc. : 0 0 0 0 3568 0 0 0 0 0 0 0 0 0 905085

 

 

 

 

 

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