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Taste and Tell: Slow-Cooker Vegetable and Chickpea Curry

Time to sharpen my knife skills!

The recipes in FITNESS magazine can't really be as easy and tasty as the mouthwatering pictures in the magazine make them look, can they? Some readers write in and say they are a bit skeptical, so I (quite an amateur when it comes to the kitchen), decided to put a dish to the test. My hands know their way around a keyboard way better than a cutting board, so believe me when I say everything that I can do, you can as well!

The evening I needed dinner, I was going to indoor cycling class soon after work—meaning I didn't have much prep time the day of. This also meant that I would need something filling (it was going to be a late meal) yet nutritious (so I wouldn't undo all of that hard work at the gym). I stumbled upon a yummy-looking fix: Vegetable and Chickpea Curry.

The evening before, I took about 20 minutes to chop all of the vegetables and scooted them into my little slow-cooker dish with the rest of the ingredients to be cooked, which I then placed in the refrigerator. When I came home to change for my workout, I poured in the vegetable broth, put the meal into the slow-cooker and flipped it on high.

By the time I returned from class, my kitchen smelled like an Indian restaurant. I stirred in the light coconut milk and prepared some quick-cooking stove top brown rice, and dinner was ready!

I surprised myself and a pal who joined me for dinner with the gourmet result, which really looked fairly similar to the image in the story, and the taste lived up to the description from the recipe developer. Click below to see the side-by-side pictures and get the recipe to try yourself.

My version (top), and the magazine's curry recipe.

Vegetable and Chickpea Curry

Serves 4-6

  • 3 cups cauliflower florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 1 14-ounce can vegetable broth
  • 2-3 teaspoons curry powder
  • 1 14-ounce can light coconut milk
  • 1/4 cup shredded fresh basil leaves
  • Cooked brown rice (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

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