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Prep Time:20 minsAdditional Time:3 hrsTotal Time:3 hrs 20 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrsTotal Time:3 hrs 20 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupscauliflower florets1largeonion, cut into 1/2-inch wedges1cup1/4-inch slices carrots1cupreduced-sodium chicken broth½cupsliced celery2tablespoonscurry powder1teaspoonsalt¼teaspooncayenne pepper2poundsfresh or frozen medium shrimp in shells2(15 ounce) cansno-salt-added garbanzo beans (chickpeas), rinsed and drained1cupunsweetened light coconut milk2 ⅔cupscooked brown basmati rice½cupsnipped fresh cilantro½cupchopped unsalted dry roasted peanutsLime wedges
Cook Mode(Keep screen awake)
Ingredients
5cupscauliflower florets
1largeonion, cut into 1/2-inch wedges
1cup1/4-inch slices carrots
1cupreduced-sodium chicken broth
½cupsliced celery
2tablespoonscurry powder
1teaspoonsalt
¼teaspooncayenne pepper
2poundsfresh or frozen medium shrimp in shells
2(15 ounce) cansno-salt-added garbanzo beans (chickpeas), rinsed and drained
1cupunsweetened light coconut milk
2 ⅔cupscooked brown basmati rice
½cupsnipped fresh cilantro
½cupchopped unsalted dry roasted peanuts
Lime wedges
DirectionsIn a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.Originally appeared: Diabetic Living Magazine
Directions
In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.
In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)337Calories8gFat40gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
