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 tablespoonolive oil
1 1/2 cupschopped onion
1 cup(1/4-inch-thick) slices carrot
1 tablespooncurry powder
1 teaspoonbrown sugar
1 teaspoongrated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cupscooked chickpeas (garbanzo beans)
1 1/2 cupscubed peeled baking potato
1 cupdiced green bell pepper
1 cup(1-inch) cut green beans
1/4 teaspoonblack pepper
1/8 teaspoonground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cupsfresh baby spinach
1 cuplight coconut milk
6 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.