Whee!

Vegetable and Garbanzo Curry

from “Slow Cooker Favorites Made Healthy”

Prep: 15 minutes / Cook: Low 5 hours, High 2.5 hours (I recommend high for 2.5 hours; the veggies got mushy when I cooked it on low for longer)

Makes: 4-6 servings

3 cups cauliflower florets

1 cup frozen cut green beans (I omit these…not a big fan of green beans!)

1 cup sliced carrots (2 medium)

1/2 cup chopped onion (1 medium)

1 15-oz can garbanzo beans, rinsed and drained

1 14-oz can vegetable broth

2 to 3 teaspoons curry powder

1 14-oz can light coconut milk

1/4 cup shredded basil leaves

1. In a 3.5-4 qt slow cooker, combine cauliflower, green beans, carrots, onion, and drained garbanzo beans.  Stir in broth and curry powder.

2.  Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2.5-3 hours.  Stir in coconut milk and basil.