Curry - Vegetable and Chickpea Curry

Curry - Vegetable and Chickpea Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Olive Oil

  • 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

  • cups cubed peeled baking potato

  • 1

    cup coarsely chopped green bell pepper

  • 1

    cup cut green beans

  • ½

    tsp salt

  • ¼

    tsp pepper

  • 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

Directions

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


Nutrition

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