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Slow-Cooker Vegetable Curry with Couscous

5 hrs and 40 mins to make • Serves 6
bettycrocker.com

Produce

3 cups (3/4 to 1 inch) peeled eggplant
2 cups Baby spinach, fresh leaves
1/4 cup Cilantro, fresh leaves
3 clove Garlic
1/2 cup Onion
1 can Progresso chick peas
1 Red bell pepper, coarsely chopped (about 1 cup), medium
1 cup Sliced (1/4 inch) ready-to-eat baby-cut carrots
2 Tomatoes, coarsely chopped (about 1 cup), medium

Condiments

1 1/2 tsp Lime juice

Pasta & Grains

2 cups Couscous, whole wheat

Baking & Spices

1 Dash Black pepper, freshly ground
1/4 tsp Cinnamon, ground
2 tsp Curry powder
1/4 tsp Pepper
1/8 tsp Red pepper, ground
1 Dash Salt
1/2 tsp Salt
1/2 tsp Turmeric, ground

Oils & Vinegars

2 tsp Vegetable oil

Dairy

1/2 cup Yoplait yogurt, Fat Free plain

Other

Reynolds™ Slow Cooker Liners
Make this on bettycrocker.com
Megan Hawkins
Megan Hawkins • 1 year ago

Slow Cooker Vegetable Curry with Couscous