Vegetable and Chickpea Curry
By Snoo
Requires a Slow Cooker
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick cooking couscous.
serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge
Cal 276
Fat 7g
Protein 11g
Carb 45g
Fiber 10g
Sodium 623mg
Ingredients
- 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
Details
Servings 6
Preparation
Step 1
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.
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