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!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

337 calories; protein 30.2g 61% DV; carbohydrates 39.7g 13% DV; exchange other carbs 2.5; dietary fiber 8g 32% DV; sugars 4.4g; fat 7.8g 12% DV; saturated fat 2.2g 11% DV; cholesterol 158.8mg 53% DV; vitamin a iu 2669.4IU 53% DV; vitamin c 34.3mg 57% DV; folate 47.4mcg 12% DV; calcium 105.8mg 11% DV; iron 2.1mg 12% DV; magnesium 53.2mg 19% DV; potassium 648.2mg 18% DV; sodium 528.2mg 21% DV.