Vegetable and Chickpea Curry (Prepared in Crock Pot)
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.
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