Veggie Packed Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chopped onion3 garlic cloves, minced1 tablespoon curry powder 1 teaspoon brown sugar 1 teaspoon grated peeled fresh ginger 1 small jalapeno, seeded and minced (to taste)3 cups cooked chickpeas (garbanzo beans)1 1/2 cups cubed peeled baking potato1 medium green bell pepper, diced 1 medium red bell pepper, diced 1 1/2 cups cauliflower, chopped1 1/2 cups broccoli, chopped1/2 teaspoon black pepper 1/8 teaspoon ground red pepper 1 (14.5-ounce) can no-salt diced tomatoes, undrained 4 cups low-sodium broth 1 1/2 cups fresh kale, chopped1 1/2 cups fresh spinach, chopped1 cup almond milk
In a large nonstick skillet over medium heat sauté onion and garlic. Cook 5 minutes or until tender then add curry powder, sugar, ginger, and jalapeno; cook 1 minute, stirring constantly.
Place onion mixture in a 6-quart electric slow cooker. Stir in chickpeas and next 9 ingredients (through broth). Cover and cook on low 7 hours or until vegetables are tender. Add kale and cook an additional hour then stir in spinach and almond milk until spinach wilts. Taste, season, serve.
Serving Size: Makes 6, 2 cup servings
Place onion mixture in a 6-quart electric slow cooker. Stir in chickpeas and next 9 ingredients (through broth). Cover and cook on low 7 hours or until vegetables are tender. Add kale and cook an additional hour then stir in spinach and almond milk until spinach wilts. Taste, season, serve.
Serving Size: Makes 6, 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 400.2 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 19.5 g
- Protein: 13.1 g
Member Reviews