Slow-Cooker Vegetable Curry with Couscous

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  • 30 min prep time
  • 5 hr 40 min total time
  • 22 ingredients
  • 6 servings

Ingredients

Sauce

1/2
cup Yoplait® Fat Free plain yogurt (from 32-oz container)
1/4
cup chopped fresh cilantro leaves
1 1/2
teaspoons lime juice
1
clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper

Curry

2
teaspoons vegetable oil
1/2
cup chopped onion (1 medium)
2
cloves garlic, finely chopped
2
teaspoons curry powder
1/2
teaspoon ground turmeric
1/4
teaspoon ground cinnamon
1/8
teaspoon ground red pepper (cayenne)
3
cups cubed (3/4 to 1 inch) peeled eggplant
2
medium tomatoes, coarsely chopped (about 1 cup)
1
medium red bell pepper, coarsely chopped (about 1 cup)
1
cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups fresh baby spinach leaves
2
cups uncooked whole wheat couscous

Directions

  1. 1 In medium bowl, mix sauce ingredients. Refrigerate until serving time.
  2. 2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
  3. 3 Spray 3- or 4-quart slow cooker with cooking spray. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
  4. 4 Cover; cook on Low heat setting 5 to 6 hours.
  5. 5 Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
  6. 6 Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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