Chickpea and Veggie Curry (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup Mixed stirfry vegetables4 cup Tomato Sauce0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)4 medium Red Potatoes5 cup Chickpeas (garbanzo beans)1 cup Spinach, frozen1/4 cup garam masala2 tsp garlic powder2 tsp turmeric1 tsp paprika 1 tsp salt*opt 1 to 2 tsp cayenne pepper
If using canned Chickpeas, reserve liquid. I prefer to cook mine from dry and use the cooking liquid in the sauce.
Boil potatoes for 15 minutes to soften. Place veggies, chickpeas and drained potatoes into slow cooker.
In a large pot, put tomato sauce, 1 to 2 cups reserved liquid from chickpeas, spices and spinach. Simmer for 20 minutes and add coconut milk. Pour sauce into slow cooker and cook on low, stirring occasionally for 4 to 6 hours. You could also cook on the stove until veggies are tender.
Serving Size: 1/8 of recipe
Number of Servings: 8.0
Recipe submitted by SparkPeople user DANCEMOM1970.
Serving Size: 1/8 of recipe
Number of Servings: 8.0
Recipe submitted by SparkPeople user DANCEMOM1970.
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,121.1 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 11.7 g
- Protein: 13.0 g