Ingredients
Reynolds™ Slow Cooker Liners
1/2
cup Yoplait® Fat Free plain yogurt (from 32-oz container)
1/4
cup chopped fresh cilantro leaves
1 1/2
teaspoons lime juice
1
clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper
2
teaspoons vegetable oil
1/2
cup chopped onion (1 medium)
2
cloves garlic, finely chopped
2
teaspoons curry powder
1/2
teaspoon ground turmeric
1/4
teaspoon ground cinnamon
1/8
teaspoon ground red pepper (cayenne)
3
cups cubed (3/4 to 1 inch) peeled eggplant
2
medium tomatoes, coarsely chopped (about 1 cup)
1
medium red bell pepper, coarsely chopped (about 1 cup)
1
cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups fresh baby spinach leaves
2
cups uncooked whole wheat couscous
Preparation
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In medium bowl, mix sauce ingredients. Refrigerate until serving time.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
Cover; cook on Low heat setting 5 to 6 hours.
Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.
