Slow Cooker Vegetable Curry with Couscous

 

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® chick peas (garbanzo beans), drained

1/2

teaspoon salt

1/4

teaspoon pepper

2

cups fresh baby spinach leaves

2

cups uncooked whole wheat couscous

• 1 In medium bowl, mix sauce ingredients. Refrigerate until serving time.
• 2 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.
• 3 Spray 3- or 4-quart slow cooker with cooking spray. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
• 4 Cover; cook on Low heat setting 5 to 6 hours.
• 5 Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
• 6 Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.