Wednesday, September 2, 2015

Vegetable and Chickpea Curry

I'm looking for new vegetarian recipes, and this one is a great find, especially because it can be thrown in the crockpot!

Vegetable and Chickpea Curry


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 
garlic cloves, minced 
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 
(14.5-ounce) can diced tomatoes, undrained 
(14-ounce) can vegetable broth 
3 cups fresh baby spinach 
1 cup light coconut milk 
lemon wedges 

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.


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