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Slow Cooker Coconut Chickpea Curry

Slow Cooker Coconut Chickpea Curry
 
Slow Cooker Coconut Chickpea Curry
This healthy recipe comes from NDSU Extension Service.

Ingredients

1 small onion, diced

2 cloves of garlic, minced

2 c. frozen green peas

2 (15-oz.) cans chickpeas, drained and rinsed

1 (6-oz.) can tomato paste, reduced sodium

1 (14.5-oz.) can tomato sauce, reduced sodium

1 (13.5-oz.) can of coconut milk

3 Tbsp. honey

2 Tbsp. curry powder

1 tsp. crushed red pepper flakes (optional)

Salt (optional)

Directions

  1. To freeze: Prepare ingredients as directed. Add ingredients to a labeled freezer bag.
  2. To cook: Remove from freezer and place in refrigerator overnight to thaw. Pour contents into a slow cooker. Cook on low six to eight hours. Season with salt and red pepper flakes, as desired.
  3. To serve: Serve over rice or pasta


Makes six (1-cup) servings. Each serving has 370 calories, 16 g fat, 12 g protein, 49 g carbohydrate, 10 g fiber and 350 mg sodium.

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