I have these two Pillsbury cookbooks that I had gotten from the grocery check-out line (I had gotten them at different times).  Believe me; I have used them so many times in the past. I guess its money well spent! This recipe “Slow-Cooker Vegetable Curry with Couscous” is on that list. You mix together ingredients for the curry in a skillet. Then it goes into a slow cooker.  How easy is that! Then in five hours you add the spinach; and ten minutes later dinner is done. Oh, I love this book; it’s so easy to pick a recipe out.

Here is what you’ll need to make Slow-Cooker Vegetable Curry:

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

Simple! You will have plenty of time to kill while you wait for the slow cooker, why not scour Sweet & Savory Recipes for something else you can make in the meantime, perhaps a dessert? But this curry comes first, so go over to Pillsbury to get the full instructions for this dish. Enjoy!