Slow-Cooker Vegetable and Chickpea Curry

Bring the fabulous flavors of India to your dinner table with this slow cooked Progresso™ chickpeas and vegetable curry that’s served over rice.

3 Cover; cook on Low heat setting 6 to 7 hours. Serve curry over rice. Garnish with yogurt and cilantro.


Ingredients

  • 2 tablespoons olive oil
  • 1 container (8 oz) refrigerated prechopped onion
  • 1 container (8 oz) refrigerated prechopped tricolor bell peppers
  • 1 1/2 cups cubed (1 inch) peeled baking potatoes
  • 1 cup diagonally sliced carrots
  • 2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
  • 1 jar (15 oz) mild curry simmer sauce
  • 1 can (14 oz) vegetable broth
  • 2 tablespoons biryani concentrated curry paste (from 10-oz jar)
  • 1/4 teaspoon ground turmeric
  • 3 cups hot cooked basmati rice
  • Yoplait® Greek 100 plain yogurt (from 2-lb container)
  • Fresh cilantro leaves, if desired

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