Curry - Vegetable and Chickpea Curry

By JeannieCallan

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

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