Vegetable and Chickpea Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetable and Chickpea Curry calories by ingredient
Introduction
Hearty stew with a little kick. Hearty stew with a little kick.Number of Servings: 6
Ingredients
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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)
Directions
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