Name: Vegetable and Chickpea Curry
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

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Vegetable and Chickpea Curry

Course: Main Course

Keyword: chickpea, curry

Servings:

Author: Cooking Light

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.