SLOW COOKER VEGETABLE CURRY WITH COUSCOUS

SLOW COOKER VEGETABLE CURRY WITH COUSCOUS image

Yield 6

Number Of Ingredients 24

Sauce
1/2 cup Fat Free plain yogurt
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons lime juice
1 clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper
Curry
2 teaspoons vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
3 cups cubed (3/4 to 1 inch) peeled eggplant
2 medium tomatoes, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (about 1 cup)
1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1 can (15 oz) chick peas (garbanzo beans), drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach leaves
2 cups uncooked whole wheat couscous

Steps:

In medium bowl, mix sauce ingredients. Refrigerate until serving time. In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous. Cover; cook on Low heat setting 5 to 6 hours. Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted. Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.