Recipe courtesy of Kardea Brown
Show: The Kitchen
Total:
4 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.

Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Coconut Water Cold Brew Coffee

Recipe courtesy of Food Network

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Coconut Shrimp with Mango Horseradish

Recipe courtesy of Robert Irvine

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking