Curried Shrimp with Cauliflower and Chickpeas

Prep Time: 20 mins Cook Time: 3 hrs 20 mins Servings: Servings: 8 Source:

Ingredients

5 cups cauliflower florets

1 large onion, cut into 1/2-inch wedges

1 cup 1/4-inch slices carrots

1 cup reduced-sodium chicken broth

½ cup sliced celery

2 tablespoons curry powder

1 teaspoon salt

¼ teaspoon cayenne pepper

2 pounds fresh or frozen medium shrimp in shells

2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained

1 cup unsweetened light coconut milk

2 ⅔ cups cooked brown basmati rice

½ cup snipped fresh cilantro

½ cup chopped unsalted dry roasted peanuts

1 wedge Lime wedges

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.

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

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.