Slow-Cooker Vegetable Curry with Couscous

 


Ingredients

  • Reynolds™ Slow Cooker Liners

Sauce

  • 1/2
    cup Yoplait® Fat Free plain yogurt (from 32-oz container)
  • 1/4
    cup chopped fresh cilantro leaves
  • 1 1/2
    teaspoons lime juice
  • 1
    clove garlic, finely chopped
  • Dash salt
  • Dash freshly ground black pepper

Curry

  • 2
    teaspoons vegetable oil
  • 1/2
    cup chopped onion (1 medium)
  • 2
    cloves garlic, finely chopped
  • 2
    teaspoons curry powder
  • 1/2
    teaspoon ground turmeric
  • 1/4
    teaspoon ground cinnamon
  • 1/8
    teaspoon ground red pepper (cayenne)
  • 3
    cups cubed (3/4 to 1 inch) peeled eggplant
  • 2
    medium tomatoes, coarsely chopped (about 1 cup)
  • 1
    medium red bell pepper, coarsely chopped (about 1 cup)
  • 1
    cup sliced (1/4 inch) ready-to-eat baby-cut carrots
  • 1
    can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 2
    cups fresh baby spinach leaves
  • 2
    cups uncooked whole wheat couscous

  • Steps

1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

    2 In medium bowl, mix sauce ingredients. Refrigerate until serving time.

      3 In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.

        4 In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.

          5 Cover; cook on Low heat setting 5 to 6 hours.

            6 Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.

            7 Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

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