Slow-Cooker Vegetable and Chickpea Curry

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

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™ chickpeas (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

Directions

  1. 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. 2 Add potatoes, carrots, chickpeas, tomatoes, curry sauce, broth, curry paste and turmeric to slow cooker; stir.
  3. 3 Cover; cook on Low heat setting 6 to 7 hours. Serve curry over rice. Garnish with yogurt and cilantro.

Notes

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Recipe Step Photos

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