Slow Cooker Chickpea and Veggie Coconut Curry – CE
Rice
Slow Cooker Chickpea and Veggie Coconut Curry – CE
Rice
Servings:

Ingredients

Prep
  • 2 heads cauliflower
  • 56 oz canned chickpeas drained
  • 2 T extra-virgin olive oil
  • 1 red onion
  • 1 T dried ginger
  • 1 red bell pepper
  • 3 T minced garlic
  • 4 t chili powder
  • 2 t ground coriander
  • 6 T red curry paste
  • 28 oz canned coconut milk
  • 2 T lime juice
  • 1 T dried cilantro
  • salt and pepper to taste
On Cooking Day
  • 1 bag frozen rice steamer

Instructions

To Assemble
  1. Chop cauliflower, red onion and red bell pepper and add to large zipper bag.
  2. Add remaining ingredients to vegetable bag.
To Cook
  1. Add bag mixture to slow cooker. Cook on low for 4-6 hours.
  2. Cook rice steamer according to package directions.
  3. Serve curry mixture over rice.

Ingredients

Prep
  • 2 heads cauliflower
  • 56 oz canned chickpeas drained
  • 2 T extra-virgin olive oil
  • 1 red onion
  • 1 T dried ginger
  • 1 red bell pepper
  • 3 T minced garlic
  • 4 t chili powder
  • 2 t ground coriander
  • 6 T red curry paste
  • 28 oz canned coconut milk
  • 2 T lime juice
  • 1 T dried cilantro
  • salt and pepper to taste
On Cooking Day
  • 1 bag frozen rice steamer

Instructions

To Assemble
  1. Chop cauliflower, red onion and red bell pepper and add to large zipper bag.
  2. Add remaining ingredients to vegetable bag.
To Cook
  1. Add bag mixture to slow cooker. Cook on low for 4-6 hours.
  2. Cook rice steamer according to package directions.
  3. Serve curry mixture over rice.
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