1 can light coconut milk

1 C. prepared vegetable broth

3 T. granulated sugar

3 T. soy sauce

2 T. lime juice

1 tsp. red curry paste

1 can (19 oz.) chickpeas, rinsed and drained

1 can (14 oz.) cut baby corn, drained

1 C. each chopped onion, sliced carrot, sliced celery

1/2 C. pot barley

1 C. chopped fresh asparagus

1 C. chopped red pepper

 

Whisk first six ingredients in medium bowl until smooth. Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.

 

 

Yield:

Calories:

Fat:

Fiber: