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2 Ratings
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  • 2 Ratings

This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups vegetables, 1/2 cup couscous, 1 tablespoon chutney, 1 tablespoon raisins, and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

402 calories; fat 2.2g; saturated fat 0.3g; mono fat 0.5g; poly fat 0.8g; protein 13.3g; carbohydrates 94.9g; fiber 10.4g; iron 4.5mg; sodium 773mg; calcium 125mg.
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