Slow Cooker Vegetable Curry with Couscous

A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.

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Prep Time 30 min
Total Time 5 hr 40 min
Servings 6

Ingredients

: Reynolds™ Slow Cooker Liners

Sauce

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

Curry

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

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Directions

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