Vegetable-and- Garbanzo Curry

[Guest guest]

Vegetable-and- Garbanzo Curry

 

* 3 cups cauliflower florets

* 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained

* 1 cup loose-pack frozen cut green beans

* 1 cup sliced carrot

* 1/2 cup chopped onion

* 1 14-ounce can vegetable broth

* 2 to 3 teaspoons curry powder

* 1 14-ounce can light coconut milk

* 1/4 cup shredded 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.