Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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




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

1 1/3 cups shrimp mixture and 1/3 cup rice
337 calories; protein 30.2g; carbohydrates 39.7g; dietary fiber 8g; sugars 4.4g; fat 7.8g; saturated fat 2.2g; cholesterol 158.8mg; vitamin a iu 2669.4IU; vitamin c 34.3mg; folate 47.4mcg; calcium 105.8mg; iron 2.1mg; magnesium 53.2mg; potassium 648.2mg; sodium 528.2mg.

3 lean protein, 2 starch, 1 1/2 vegetable