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
- To freeze: Prepare ingredients as directed. Add ingredients to a labeled freezer bag.
- 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.
- 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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