Cooking
(3-4 quart crockpot or stovetop): IF frozen, thaw completely in fridge. Peel potatoes; cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture & chickpeas in the crockpot. Add 1 c. water (Split orders add 1/2 c. water). Stir. Cover & cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover & cook 30 min. Stovetop: Place potatoes, veggie mixture & chickpeas in a pot. Add 2 c. water (Split orders add 1 c. water). Bring to a boil. Cover, reduce heat & simmer gently, stirring occasionally, approx. 1 hour. Add water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable.
Ingredients:
Chickpeas, potatoes, carrots, apples, coconut milk, diced onion, raisins, water, jalapeno peppers, garlic, flour, curry powder, vegetable bouillon, cumin, salt
Nutrition Facts
Based on 6 servings per main dish entree.
Amount Per Serving | ||
---|---|---|
Calories | 522 | |
Total Fat | 22g | |
Saturated Fat | 18g | |
Cholesterol | 0mg | |
Sodium | 683mg | |
Total Carbohydrate | 70g | |
Fibre | 11g | |
Sugar | 8g | |
Protein | 12g |