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Slow-Cooker Vegetable Curry with Couscous

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By Betty Crocker Kitchens
Updated Dec 26, 2014
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A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.

Slow-Cooker Vegetable Curry with Couscous

  • Prep Time 30 min
  • Total 5 hr 40 min
  • Servings 6
  • Ingredients 23
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix sauce ingredients. Refrigerate until serving time.
  • Step 
    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.
  • Step 
    4
    In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
  • Step 
    5
    Cover; cook on Low heat setting 5 to 6 hours.
  • Step 
    6
    Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
  • Step 
    7
    Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

Nutrition

370 Calories
4 1/2g Total Fat
14g Protein
67g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
14%
Potassium
550mg
16%
Total Carbohydrate
67g
22%
Dietary Fiber
11g
44%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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