The Diabetes Fast-Fix Slow-Cooker Cookbook by Nancy S. Hughes

Author:Nancy S. Hughes
Language: eng
Format: epub
Tags: ebook
Publisher: American Diabetes Association
Published: 2014-11-17T16:00:00+00:00

Makes 5 cups

Serves: 5

Serving Size: 1 cup

Exchanges/Food Choices:

1/2 Starch

2 Vegetable

1/2 Fat

Calories 100 / Calories from Fat 30 / Total Fat 3g / Saturated Fat 2g / Trans Fat 0g / Monounsaturated Fat 0g / Cholesterol 0mg / Sodium 450mg / Potassium 393mg / Total Carbohydrate 16g / Dietary Fiber 4g / Sugars 5g / Protein 3g

Nonstick cooking spray

3 cups cauliflower florets

1 cup peeled, chopped sweet potato

1 cup diced onion

1 cup frozen cut green beans

15-ounce can no-salt-added garbanzo beans, rinsed and drained

2 cups no-salt-added vegetable broth

1 tablespoon curry powder

1/4 teaspoon cayenne pepper

1/2 13-ounce can light coconut milk

1/4 cup chopped fresh cilantro leaves

3/4 teaspoon salt

1. Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Stir together the cauliflower, potatoes, onion, green beans, garbanzo beans, broth, curry, and cayenne in the slow cooker.

2. Cover and cook on high for 2 1/2 hours, or on low for 5 hours, or until potatoes are tender. Stir in the remaining ingredients.

Cook’s Note:

This dish is even better the next day.

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