Vegetable and Chickpea Curry

By Bostoncook

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup slices carrot (1/4-inch-thick)
• 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 cut green beans (1-inch)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 can diced tomatoes (14.5-ounce) undrained
• 1 can vegetable broth (14-ounce)
• 3 cups fresh baby spinach
• 1 cup light coconut milk
• 6 lemon wedges

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender.

2. 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).

3. 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.

Notes: Very good or excellent - a definite repeater. Great crockpot meal. Next time would leave out the potato. Didn't use spinach and used chicken broth instead of vegetable.