4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
4 cups cubed tomato (about 1 1/2 pounds)
1 cup chopped onion
1 cup (1/4-inch) diagonally cut carrot
2 tablespoons curry powder
2 teaspoons cumin seeds
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 green bell pepper, cut into 1/2-inch-wide strips
3 garlic cloves, minced
1/3 cup chopped fresh cilantro
4 green onion tops, cut into 1-inch pieces
3 cups hot cooked couscous
6 tablespoons mango chutney
6 tablespoons raisins
6 tablespoons plain fat-free yogurt
Place potato in a 4-quart electric slow cooker. Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions. Serve over couscous; top with chutney, raisins, and yogurt.
Source: CookingLight/MyRecipes
4 cups cubed tomato (about 1 1/2 pounds)
1 cup chopped onion
1 cup (1/4-inch) diagonally cut carrot
2 tablespoons curry powder
2 teaspoons cumin seeds
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 green bell pepper, cut into 1/2-inch-wide strips
3 garlic cloves, minced
1/3 cup chopped fresh cilantro
4 green onion tops, cut into 1-inch pieces
3 cups hot cooked couscous
6 tablespoons mango chutney
6 tablespoons raisins
6 tablespoons plain fat-free yogurt
Place potato in a 4-quart electric slow cooker. Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions. Serve over couscous; top with chutney, raisins, and yogurt.
Source: CookingLight/MyRecipes