Vegetable and Chickpea Curry

Number of Servings: 6

Ingredients

1-tablespoon olive oil1 1/2 cups chopped onion1-cup (1/4-inch-thick) slices carrot1-tablespoon curry powder1-teaspoon brown sugar1 teaspoon grated peeled fresh ginger2 garlic cloves, minced1 serrano chile, seeded and minced3 cups cooked chickpeas (garbanzo beans)1 1/2 cups cubed peeled baking potato1 cup diced green bell pepper1 cup (1-inch) cut green beans1/2-teaspoon salt1/4-teaspoon black pepper1/8 teaspoon ground red pepper1 (14.5-ounce) can diced tomatoes, undrained1 (14-ounce) can vegetable broth3 cups fresh baby spinach1-cup light coconut milk6 lemon wedges

Directions

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.

2. 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.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user REJOYCE429.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving