In slow cooker bowl, stir together carrots, chickpeas, onion, garlic, curry powder, coiander, and red pepper flakes. Pour vegetable broth and milk over top. Meanwhile roast cauliflour in oven until tender (you can put it in the crockpot, but I don't because I worry it will get too mushy). Measure out the frozen peas and run under hot water. Put the cauliflour and peas in the refrigerator and add later. After 2 hours of cooking in the crockpot on high take out 2 cups of the vegetables and put them in the food processor or mash with a fork. Add the salt to this paste. Add the mashed mixture back to the slow cooker and stir. In the last 45 minutes or hour add in the cauliflower and peas. Garnish with fresh basil and serve with rice or couscous.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 2231.6mg||77 %|
|Potassium 629.4mg||17 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 53.5g|
|Protein 9.8g||14 %|
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Calories per serving: 348
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