Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • cups chopped onion $

  • 1

    cup (¼-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)

  • cups cubed peeled baking potato $

  • 1

    cup diced green bell pepper

  • 1

    cup (1-inch) cut green beans

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 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

Directions

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.


Nutrition

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