Ingredients:
Indian vegetarian slow cooker recipes like this curry will warm you up on a cold day. It’s so easy, but it tastes as good as vegetarian Indian recipes you get at a restaurant.
- 2 tablespoons (30 ml) canola oil
- 1 cup (160 g) onion, diced
- ½ teaspoon (1.5 g) minced garlic
- 1 teaspoon (2.7 g) fresh ginger, peeled and grated
- 1 teaspoon (2.5 g) cumin
- 1 teaspoon (2 g) coriander
- 1 teaspoon (2.2 g) turmeric
- 2 cups (480 g) canned garbanzo beans, drained and rinsed
- 2 cups (360 g) canned no-salt-added tomatoes
- ½ teaspoon (1.2 g) garam masala
Heat oil in a heavy skillet. Sauté onion, garlic, ginger, cumin, coriander, and turmeric until onion becomes soft. Place onion mixture and remaining ingredients in a slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Yield: 4 servings
Per serving: 246 calories (31% from fat, 12% from protein, 57% from carbohydrate); 8 g protein; 9 g total fat; 1 g saturated fat; 5 g monounsaturated fat; 3 g polyunsaturated fat; 37 g carbohydrate; 7 g fiber; 5 g sugar; 148 mg phosphorus; 93 mg calcium; 4 mg iron; 377 mg sodium; 524 mg potassium; 185 IU vitamin A; 0 mg ATE vitamin E; 20 mg vitamin C; 0 mg cholesterol; 233 g water
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