Cooking Time:9 hours
Ingredients4 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
Love the blended flavors of the Slow Cooker Curried Vegetables over Couscous. Delicious and Healthy!
- In a 4-quart slow cooker place potatoes.
- Combine tomato, onion, carrots, curry, cumin, salt, cayenne pepper, chickpeas, bell pepper and garlic in a bowl; stir well.
- Spoon over potato.
- Cover. Cook on Low for 9 hours.
- 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.
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