Close
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:10 minsTotal Time:4 hrs 10 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:4 hrs 10 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:4 hrs 10 mins
Total Time:
4 hrs 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(15-ounce) canno-salt-added chickpeas, rinsed1(14-ounce) canfull-fatcoconut milk1(14-ounce) packagefrozencauliflower florets1(10-ounce) packagefrozen choppedbutternut squash1cupfrozen choppedonions1cupfrozen peas and carrots1 1/2cupscanned crushed tomatoes1/4cuptomato paste1tablespoonginger paste1tablespoongarlic paste2teaspoonsgaram masala1 1/2teaspoonscurry powder1teaspoonground cumin1/4teaspoonplus1/8teaspoonsalt1/4teaspooncayenne pepperor Kashmiri chile powder (optional)2cupsfrozenbrown riceFreshcilantro leavesfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1(15-ounce) canno-salt-added chickpeas, rinsed
1(14-ounce) canfull-fatcoconut milk
1(14-ounce) packagefrozencauliflower florets
1(10-ounce) packagefrozen choppedbutternut squash
1cupfrozen choppedonions
1cupfrozen peas and carrots
1 1/2cupscanned crushed tomatoes
1/4cuptomato paste
1tablespoonginger paste
1tablespoongarlic paste
2teaspoonsgaram masala
1 1/2teaspoonscurry powder
1teaspoonground cumin
1/4teaspoonplus1/8teaspoonsalt
1/4teaspooncayenne pepperor Kashmiri chile powder (optional)
2cupsfrozenbrown rice
Freshcilantro leavesfor garnish (optional)
DirectionsPlace chickpeas, coconut milk, cauliflower, squash, onions, peas and carrots, crushed tomatoes, tomato paste, ginger paste, garlic paste, garam masala, curry powder, cumin, salt and cayenne, if using, in a 6-quart slow cooker; stir until well combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCover and cook on High for 4 hours or on Low for 8 hours. Stir in rice; cover and cook on High for 10 minutes. Garnish with cilantro leaves, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellEatingWell.com, March 2024
Directions
Place chickpeas, coconut milk, cauliflower, squash, onions, peas and carrots, crushed tomatoes, tomato paste, ginger paste, garlic paste, garam masala, curry powder, cumin, salt and cayenne, if using, in a 6-quart slow cooker; stir until well combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCover and cook on High for 4 hours or on Low for 8 hours. Stir in rice; cover and cook on High for 10 minutes. Garnish with cilantro leaves, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Place chickpeas, coconut milk, cauliflower, squash, onions, peas and carrots, crushed tomatoes, tomato paste, ginger paste, garlic paste, garam masala, curry powder, cumin, salt and cayenne, if using, in a 6-quart slow cooker; stir until well combined.
Cover and cook on High for 4 hours or on Low for 8 hours. Stir in rice; cover and cook on High for 10 minutes. Garnish with cilantro leaves, if desired.
EatingWell.com, March 2024
Rate ItPrint
Nutrition Facts(per serving)390Calories18gFat52gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
