Recipe for Vegetable and Chickpea Curry

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup (1/4-inch-thick) slices carrot
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 1/2 cups cubed peeled baking potato
  • 1 cup diced green bell pepper
  • 1 cup (1-inch) cut green beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 6 lemon wedges

Cooking 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 hours or until vegetables are tender.

Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Vegetable and Chickpea Curry Photos

by Pak101.com (few years ago!) / 891 views
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