Vegetable and Chickpea Curry (Prepared in Crock Pot)

MyRecipes

Ingredients:

1 tbs evoo
1 1/2 cups chopped onions
1 cup (1/4-inch-thick) sliced carrots
1 tbs curry powder
1 tsp brown sugar
1 tsp 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 tsp salt
1/4 tsp black pepper
1/8 tsp 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

Heat oil in 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 (crock pot). Stir in chickpeas (garbanzo beans) and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours *NOTE* (mine took 3 hours) or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Yields: 6 servings ( serving size 1 1/3 cups)

Suggestions: Serve over couscous. I used brown rice.

Nutritional Information:

Calories:276  Fat:7.2g  Cholesterol:0.0mg  Iron:4.3mg  Calcium:107mg  Carbohydrate:44.7g  Sodium:623mg
Protein:10.9g  Fiber:10.6g

[TrudieC]

This sounds great!  I'm looking for some more crockpot recipes.  Thanks!

[peekawho]

Oh, does this sound great!  This will be dinner tomorrow or Tues!

[swampcritter]

That is a pretty big yield for a recipe -- be sure you have a large crock pot.

It would be worth trying to simplify this to reduce ingredient prep time. Hmmm.

[1nana]

Swampy, I agree! Lots of ingredients, but the prep time really isn't all that bad.

I have an extra large crock pot, which is probably why my recipe cooked in half the time called for.

[gracefromHHP]

I've made this before on the stove and it was really yummy. I like making veggie curries and serving them with rice :)

grace