vegetable & chickpea curry

By Leigh

Ingredients

• Ingredients
• 1 * 1 tablespoon olive oil
• 1 1/2 * 1 1/2 cups chopped onion
• 1 * 1 cup (1/4-inch-thick) slices carrot
• 1 * 1 tablespoon curry powder
• 1 * 1 teaspoon brown sugar
• 1 * 1 teaspoon grated peeled fresh ginger
• 2 * 2 garlic cloves, minced
• 1 * 1 serrano chile, seeded and minced
• 3 * 3 cups cooked chickpeas (garbanzo beans)
• 1 1/2 * 1 1/2 cups cubed peeled baking potato
• 1 * 1 cup diced green bell pepper
• 1 * 1 cup (1-inch) cut green beans
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon black pepper
• 1/8 * 1/8 teaspoon ground red pepper
• 1 * 1 (14.5-ounce) can diced tomatoes, undrained
• 1 * 1 (14-ounce) can vegetable broth
• 3 * 3 cups fresh baby spinach
• 1 * 1 cup light coconut milk
• 6 * 6 lemon wedges

Details

Adapted from find.myrecipes.com

Preparation

Step 1

Preparation

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.
Nutritional Information