Curried Vegetables (CP) recipe

[Guest guest]

Curried Vegetables

 

3 cups cauliflower florets or broccoli florets

1 15-ounce can garbanzo beans , rinsed and drained

1 cup frozen cut green beans

1 cup sliced carrot

1/2 to 1 cup chopped onion

1 14-ounce can vegetable broth

2 to 3 teaspoons curry powder, hot is best

1 14-ounce can light coconut milk

1/4 cup chopped fresh basil leaves

 

In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green

beans, carrot, and onion. Stir in broth and curry powder.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for

2-1/2 to 3 hours. Stir in coconut milk and basil.

 

Makes 4 to 6 servings.