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Vegetable-and-Garbanzo Curry

  • Servings: 4

Rich and full-flavored, this curry-accented vegetable side dish is the perfect accompaniment to plain grilled or roasted meats and poultry. A slow-cooker side dish such as this one comes in hand at the holidays or for special dinners that require more oven space than you have. Line the bowl with a slow cooker liner to save on cleanup so there's one less thing to do after dinner. Just remember to let the slow cooker cool and remove all of the food before gathering the slow cooker liner and throwing it away.

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  • 3 cups cauliflower florets
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup loose-pack frozen cut green beans
  • 1 cup sliced carrot
  • 1/2 cup chopped onion
  • 1 14-ounce can vegetable broth
  • 2 to 3 teaspoons curry powder
  • 1 14-ounce can light coconut milk
  • 1/4 cup shredded fresh basil leaves
  • Disposable slow cooker liners


Step 1

Place the disposable slow cooker liner inside a 3 1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder; add to slow cooker.

Step 2

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil.

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