Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower (cut in florets)
  • 2 cups Brussels sprouts (quartered)
  • 1 sweet potato (peeled and diced)
  • 1 red pepper (diced)
  • 1 medium onion (diced)
  • 15 ounce can chickpeas (drained)
  • 15 ounce can tomato sauce (low sodium)
  • 1/2 cup light coconut milk
  • 1/2 cup chicken or vegetable broth (low sodium or vegetable broth)
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1/2 teaspoon cayenne (optional)
  • 1/2 cup frozen green peas
  • salt and pepper to taste
  • plain yogurt (cilantro, sriracha and scallions - optional garnishes)

Instruction

  • Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.
  • Before serving stir in green peas to warm.
  • Check for seasoning and adjust accordingly.
  • Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.