In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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.

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  • 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.

Nutrition Facts

337 calories; 7.8 g total fat; 2.2 g saturated fat; 159 mg cholesterol; 528 mg sodium. 648 mg potassium; 39.7 g carbohydrates; 8 g fiber; 4 g sugar; 30.2 g protein; 2669 IU vitamin a iu; 34 mg vitamin c; 47 mcg folate; 106 mg calcium; 2 mg iron; 53 mg magnesium;