To celebrate the start of spring, I had a potluck dinner with friends, each bringing a yummy dish to share. As the hostess, I decided to make the entree. Others brought roasted broccoli, a spinach salad, bacon-wrapped dates, chocolate-covered matzoh and cookie brownies. To add some protein and flavor, I made a vegetable curry with chickpeas. Since curries can take a lot of time and patience to make, the crock-pot was my best friend, since I threw all the ingredients in and let it cook.
Alternate vegetables may be substituted. To change the consistency of the curry, add more vegetable broth to make it more soupy and less for a thicker sauce. The curry can be enjoyed on top of brown rice, combined with sweet potatoes or solo.
> 1 head cauliflower, divided into bite-size pieces
> 1 15-ounce can chickpeas, rinsed and drained
> 1 cup baby carrots
> 1/2 cup chopped onion
> 1 14-ounce can vegetable broth
> 3 teaspoons curry powder
> 1 14-ounce can light coconut milk
> cooked brown rice
In a crock-pot, combine cauliflower, chickpeas, carrots and onion. Stir in broth and curry powder.
Cover and cook on low-heat setting for 6 hours, or on high-heat setting for 3 hours.
Stir in coconut milk after letting it sit for 5 hours. Spoon rice into bowls, and serve curry on top.
Makes 6 servings.
Adapted from Fitness Magazine.