Slow-Cooker Vegetable Curry with Couscous
A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.
6 Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.
- Yield: 6
- Cooking time: 45 Min
- Publisher: Pillsbury.com
- 1/2 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
- 1/4 cup chopped fresh cilantro leaves
- 1 1/2 teaspoons lime juice
- 1 clove garlic, finely chopped
- Dash salt
- Dash freshly ground black pepper
- 2 teaspoons vegetable oil
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, finely chopped
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper (cayenne)
- 3 cups cubed (3/4 to 1 inch) peeled eggplant
- 2 medium tomatoes, coarsely chopped (about 1 cup)
- 1 medium red bell pepper, coarsely chopped (about 1 cup)
- 1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups fresh baby spinach leaves
- 2 cups uncooked whole wheat couscous
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