• 4 c. baked potato, peeled, cubed(1/2-inch) (about 1 1/2 pounds)
  • 4 c. tomato, cubed (about 1 1/2 pounds)
  • 1 c. onion, chopped
  • 1 c. carrot, cut diagonally (1/4-inch)
  • 2 T. curry powder
  • 2 tsp. cumin seeds
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 30 oz. chickpeas, (garbanzo beans), rinsed and drained (2 15 oz. cans)
  • 1 green bell pepper, cut into 1/2-inch-wide strips
  • 3 garlic cloves, minced
  • 1/3 c. cilantro, chopped, fresh
  • 4 green onion tops, cut into 1-inch pieces
  • 3 c. hot cooked couscous
  • 6 T. mango chutney
  • 6 T. raisins
  • 6 T. plain fat-free yogurt

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Love the blended flavors of the Slow Cooker Curried Vegetables over Couscous. Delicious and Healthy!

  1. In a 4-quart slow cooker place potatoes.
  2. Combine tomato, onion, carrots, curry, cumin, salt, cayenne pepper, chickpeas, bell pepper and garlic in a bowl; stir well.
  3. Spoon over potato.
  4. Cover. Cook on Low for 9 hours.
  5. Stir in cilantro and green onions.

Note: Use veggies that are your favorite!

Serve over couscous; top with chutney, raisins, and yogurt, if you desire.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Slow Cooker Curried Vegetables over Couscous - Nutrition

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