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Curry - Vegetable and Chickpea Curry

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • Olive Oil
  • 1 1/2 cups chopped onion
  • 1 cup sliced carrot
  • 1 tbsp curry powder
  • 1 tsp brown sugar
  • 1 tsp grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 3 cups cooked chickpeas
  • 1 1/2 cups cubed peeled baking potato
  • 1 cup coarsely chopped green bell pepper
  • 1 cup cut green beans
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground red pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (14 oz) can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk

Details

Preparation

Step 1

Heat oil in nonstick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder and next 4 ingredients, cook 1 minute, stirring constantly.
Place onion mixture in slow cooker. Stir in chickpeas and next 8 ingredients. Cover and cook on high for 6 hours or until vegetables are tender.
Add spinach and coconut milk. Stir until spinach wilts.

Serve over rice

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