Slow Cooker Red Curry Chickpeas and Vegetables - Slender Kitchen
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Slow Cooker Red Curry Chickpeas and Vegetables

By Kristen Mccaffrey
  
adapted from: cookincanuck.com
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302
Calories 
53g
Carbs 
5g
Fat 
11g
Protein 
6
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

This past week a close friend was having a rough week and I wanted to make her something delicious so she didn't have to worry about dinner on top of everything else going on. Since she is a vegetarian and loves curry, I knew I wanted to make something with chickpeas and curry. So when I saw this recipe on Cookin Canuck, it was the perfect solution. I love how an apple is used in place of the traditional brown sugar to sweeten things up. I also love that it is packed with veggies. This curry can be made using Thai or Indian curry, depending on what you prefer. It freezes great so don't be scared to make up a big batch and freeze individual servings for quick lunches.

Prep Time

Slow Cooker Red Curry Chickpeas and Vegetables

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 tsp olive oil
  • 1/2 U onion, diced
  • 1 U apple, diced
  • 2 tbsp ginger, minced
  • 2 U garlic cloves, minced
  • 1/16 tsp. cayenne pepper (or to taste)
  • 1/4 cup red curry paste (Indian or Thai)
  • 3 cups sweet potatoes, chopped
  • 3 cups broccoli florets
  • 3 cups canned chickpeas, drained and rinsed
  • 14 oz. canned diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1/2 cup lite canned coconut milk
  • 4 cups spinach

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 302
Calories from Fat 50
% Daily Value *
Total Fat 5g
9%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 094mg
48%
Total Carbohydrate 53g
18%
Dietary Fiber 5g
21%
Sugars 10g
Protein 11g

Directions

  1. Heat the olive oil over medium high heat. Add the onion and apple. Cook for 4-5 minutes. Add the garlic and ginger. Cook for 1 minute. Stir in the curry paste and cayenne pepper. Stir well.
  2. Add this to the slow cooker along with all the remaining ingredients except the coconut milk and spinach.
  3. Cook on low for 8 hours. Stir in the coconut milk and spinach. Let cook for 3-5 minutes more until spinach wilts. Season with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Katheryn Galicia's picture
    4

    Average: 4 (1 vote)

    4124
    This would be good with raisins added.
    0
    out of 0 people found this review useful
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