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.


Ingredients

  • 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) Progressoâ„¢ 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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