This one is from Fitness Magazine It's pretty simple to prepare, low in calories, high in carbs, and for the herbifors out there, I am pretty sure 100% vegan.
It’s prepared in a crock pot, so you can throw it together and let it simmer while you do other stuff, like go to work, or train for an Ironman, but both my wife and I have to admit, it’s not one of the tastiest dishes we have tried lately. The father of a friend of ours would say “It’s ok Honey, but don’t cook it for me again.”
You can link to the site here , or you can stick around on my blog and make your list, throw the ingredients together, or print it off for later, whatever your fancy.
The details are as follows.
Ingredients 3 cups cauliflower florets 1 15-ounce can chickpeas, rinsed and drained 1 cup loose-pack frozen cut green beans 1 cup sliced carrots 1/2 cup chopped onion 1 14-ounce can vegetable broth 2-3 teaspoons curry powder 1 14-ounce can light coconut milk 1/4 cup shredded fresh basil leaves Cooked brown rice (optional) Directions 1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top. Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber