Wednesday, August 11, 2010

Curried Coconut Vegetable Soup

Adapted from Better Homes & Gardens Fast-Fix One-Dish Meals

3 c cauliflower florets
3 carrots, cut into 1" slices
1 med onion, diced
15 oz can chickpeas, rinsed and drained
1 c frozen cut green beans
1 Tbsp curry powder
1/4 tsp ginger
1/8 crushed red pepper flakes
1 tsp salt
3 c vegetable broth
15 oz can lite coconut milk
2 Tbsp chopped fresh cilantro

1. Place first 5 ingredients in crock pot. Sprinkle spices over top. Pour broth on top and stir.
2. Cook on low heat 8-10 hours, high heat 4 hours.
3. Turn crock pot to high heat, remove any excess liquid (if it looks too liquidy), and add coconut milk.
4. Serve in bowls with cilantro for garnish. Very tasty with naan for dipping.

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