Curried Shrimp with Cauliflower and Chickpeas

5 cups cauliflower florets

1 large onion, cut into 1/2-inch wedges

1 cup 1/4-inch slices carrots

1 cup reduced-sodium chicken broth

½ cup sliced celery

2 tablespoons curry powder

1 teaspoon salt

¼ teaspoon cayenne pepper

2 pounds fresh or frozen medium shrimp in shells

2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained

1 cup unsweetened light coconut milk

2 ⅔ cups cooked brown basmati rice

½ cup snipped fresh cilantro

½ cup chopped unsalted dry roasted peanuts

Lime

Directions

Step 1

In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
Step 2

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
Step 3

Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges

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