I ran across this recipe today and going to try it. It sounds delicious. I would trade out the potatoes for sweet potatoes or skip all together.
Madras Curry
Servings Per Recipe 6
Amount Per Serving
cal.(kcal)542
Fat, total(g)13
chol.(mg)0
sat. fat(g)1
carb.(g)97
fiber(g)12
pro.(g)14
sodium(mg)1044
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 small head cauliflower (1 3/4 lbs), trimmed and cut into florets
1 pound potatoes, peeled and diced
1 bunch red Swiss chard (about 3/4 lb), stems trimmed slightly and chopped, or 1 bunch fresh spinach, trimmed
1 medium onion, diced
1 can (15.5 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup mild curry paste (such as Patak)
1/2 cup warm water
3 tablespoons packed light brown sugar
1 can (14.5 oz) diced tomatoes
3/4 cup golden raisins
Cooked basmati rice
Toasted cashews, chopped (optional)
Plain yogurt (optional)
Directions
1. Coat slow cooker with nonstick cooking spray. Combine cauliflower, potatoes, stems from Swiss chard, onion and chickpeas. Stir in oil, salt and pepper.
2. In a medium bowl, whisk curry paste, warm water and brown sugar. Add to slow cooker along with tomatoes and raisins. Stir to blend. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
3. Chop Swiss chard leaves or spinach. Add to slow cooker. Re-cover; cook 30 minutes more. Gently stir. Serve curry over basmati rice. Garnish with cashews and a dollop of yogurt, if using.
Madras Curry
Servings Per Recipe 6
Amount Per Serving
cal.(kcal)542
Fat, total(g)13
chol.(mg)0
sat. fat(g)1
carb.(g)97
fiber(g)12
pro.(g)14
sodium(mg)1044
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 small head cauliflower (1 3/4 lbs), trimmed and cut into florets
1 pound potatoes, peeled and diced
1 bunch red Swiss chard (about 3/4 lb), stems trimmed slightly and chopped, or 1 bunch fresh spinach, trimmed
1 medium onion, diced
1 can (15.5 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup mild curry paste (such as Patak)
1/2 cup warm water
3 tablespoons packed light brown sugar
1 can (14.5 oz) diced tomatoes
3/4 cup golden raisins
Cooked basmati rice
Toasted cashews, chopped (optional)
Plain yogurt (optional)
Directions
1. Coat slow cooker with nonstick cooking spray. Combine cauliflower, potatoes, stems from Swiss chard, onion and chickpeas. Stir in oil, salt and pepper.
2. In a medium bowl, whisk curry paste, warm water and brown sugar. Add to slow cooker along with tomatoes and raisins. Stir to blend. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
3. Chop Swiss chard leaves or spinach. Add to slow cooker. Re-cover; cook 30 minutes more. Gently stir. Serve curry over basmati rice. Garnish with cashews and a dollop of yogurt, if using.