Vegetable and Chickpea Curry
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 cup 1/4-inch-thick slices carrot
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves minced
- 1 serrano chile seeded and minced
- 3 cups cooked chickpeas garbanzo beans
- 1 1/2 cups cubed peeled baking potato
- 1 cup diced green bell pepper
- 1 cup 1-inch cut green beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1 14-ounce can vegetable broth
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 6 lemon wedges
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
- Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
Notes
Recipe By: Cooking Light
OCTOBER 2004
Serving Size: 6
OCTOBER 2004
Serving Size: 6
Leave a Reply