Vegetable and Chickpea Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous. 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 |
Directions:
1. 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.
2. 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.
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