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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.69 Kcal (1418 kJ) | ||
| Calories from fat | 131.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 23% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 252.87mg | 11% | |
| Potassium | 607.12mg | 13% | |
| Total Carbs | 44.97g | 15% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 11.07g | 44% | |
| Protein | 10.76g | 22% | |
| Vitamin C | 46.3mg | 77% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 17.6mg | 98% | |
| Calcium | 105.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 109.6 Kcal (459 kJ) | ||
| Calories from fat | 42.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 23% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 81.83mg | 11% | |
| Potassium | 196.46mg | 13% | |
| Total Carbs | 14.55g | 15% | |
| Sugars | 3.12g | 39% | |
| Dietary Fiber | 3.58g | 44% | |
| Protein | 3.48g | 22% | |
| Vitamin C | 15mg | 77% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 5.7mg | 98% | |
| Calcium | 34.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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