>Coconut Vegetable Curry: Slow Cooker Recipe

Here is a recipe that is meatless, but not lacking in taste and spice from the Curry!
1 can Coconut milk
1 Cup Vegetable broth
3 Tablespoons Agave
3 Tablespoons soy sauce
2 Tablespoons lime juice
1 teaspoon Curry Paste

1 Can garbanzo beans drained and rinsed
1 cup chopped onions
1 can baby corn drained and rinsed
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup pot barley

1 cup chopped fresh asparagus
1 cup chopped red pepper

Wisk the first 6 ingredients in a medium bowl until smooth
Next add the next 6 ingredients into a slow cooker. Pour the coconut mixture over the top. Stir and cook covered on low for 8-9 hrs- or on high for 4- 4 1/2 hrs
Add asparagus and red peppers and cook on high for 20-30 minutes, until tender.

1 cup is 287 Calories. 6.1 grams fat. Carbohydrates 8 grams, protein 11 grams. Sodium 782 grams

Note on pot barley: Scotch barley also known as pot, is the term for barley that has been hulled.  Once barley reaches the pot barley stage, it is a grain that is packed with energy. Barley has more than twice the riboflavin of wheat, and is a great source of vitamin E. Barley puffs when boiled in water, and that is what makes it great for soups.

Using coconut milk instead of cream, and vegetable broth instead of chicken broth,  calorie counters and even vegetarians will love this recipe!

Taken in part from: Pare, J. (2007). Company’s Coming: Whole Grain Recipes.Edmonton, Alberta, Canada.