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Vegetable and Chickpea Curry

Course: Main Course
Keyword: chickpea, curry
Servings: 6
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.

Notes

Recipe By: Cooking Light
OCTOBER 2004
Serving Size: 6