Vegetable and Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil 1.5 serving 1 cup onion chopped (by KAYLCEY) 1 cup, chopped Carrots, raw 1 tbsp Curry powder 1 tsp unpacked Brown Sugar 1 tsp Ginger Root 5 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) .06 cup Hot chile pepers 3 cup Chickpeas (garbanzo beans) cooked from dry beans 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 serving 1 Med. Green Bell Pepper 1 cup Green Beans (snap) .5 tsp Salt .25 tsp Pepper, black 3.5 serving 14.5 oz Canned Diced Tomatoes (by NORTONGIRL1) 2 cup Vegetable Broth 3 cup Spinach, fresh 6 serving 54th Street Grill - Lemon Wedge (by HOPIEPOKIE)
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 hour or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
Serving Size: 6 servings, 1 and ⅓ cup vegetable stew and 1 lemon wedge
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 hour or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
Serving Size: 6 servings, 1 and ⅓ cup vegetable stew and 1 lemon wedge
Nutritional Info Amount Per Serving
- Calories: 259.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 549.5 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 11.2 g
- Protein: 10.0 g
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