Slow-Cooker Vegetable and Chick Pea Curry

Bring the fabulous flavors of India to your dinner table with this slow cooked Progresso® chick peas and vegetable curry that’s served over rice.

  • prep time 15 min
  • total time 6 hr 15 min
  • ingredients 14
  • servings 6

Ingredients

2
tablespoons olive oil
1
container (8 oz) refrigerated prechopped onion
1
container (8 oz) refrigerated prechopped tricolor bell peppers
1 1/2
cups cubed (1 inch) peeled baking potatoes
1
cup diagonally sliced carrots
2
cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained, rinsed
1
can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1
jar (15 oz) mild curry simmer sauce
1
can (14 oz) vegetable broth
2
tablespoons biryani concentrated curry paste (from 10-oz jar)
1/4
teaspoon ground turmeric
3
cups hot cooked basmati rice
Yoplait® Greek 100 plain yogurt (from 2-lb container)
Fresh cilantro leaves, if desired
  • 1 Spray 5-quart slow cooker with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell peppers in oil 3 to 5 minutes, stirring frequently, until tender. Add to slow cooker.
  • 2 Add potatoes, carrots, chick peas, tomatoes, curry sauce, broth, curry paste and turmeric to slow cooker; stir.
  • 3 Cover; cook on Low heat setting 6 to 7 hours. Serve curry over rice. Garnish with yogurt and cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    ,
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    7g,
    7%
    ),
    Sodium
    950mg
    950%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    8g
    8%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    3 Starch; 2 Vegetable; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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