SLOW COOKER VEGETABLE CHICKPEA CURRY

Slow Cooker Vegetable Chickpea Curry image

I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!

Provided by TheRushinChef

Categories Curries

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

3 cups cauliflower florets, chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 cup loose-packed frozen cut green beans
1 cup sliced carrot
1/2 cup chopped onion
1 (14 ounce) can vegetable broth
2 -3 teaspoons curry powder
1 (14 ounce) can light coconut milk
1/4 cup shredded fresh basil leaf
cooked brown rice (optional)

Steps:

In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
Stir in coconut milk and shredded basil leaves.
Spoon rice, if using, into bowls, and ladle curry over the top.

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