Crockpot Vegetable and Chickpea Curry

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Crockpot Vegetable and Chickpea Curry

 

1 tablespoon olive oil

1 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 cloves garlic

1 Serrano chile, seeded and minced

3 cups cooked chickpeas

1 cups cubed peeled baking potato

1 cup coarsely chopped green bell pepper

1 cup cut green beans

teaspoon salt

teaspoon black pepper

1/8 teaspoon ground red pepper

1 can 14.5 ounces diced tomatoes, undrained

1 can 14 ounces vegetable broth

3 cups fresh baby spinach

1 cup light coconut milk

6 lemon wedges

 

Heat oil in large non-stick skillet over medium heat. Add onion and carrot,

cover and cook 5 minutes or until tender. Add curry powder, brown sugar,

ginger, cloves and chile. Cook 1 minute, stirring constantly.

Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato,

green pepper, green beans, salt, pepper, ground red pepper, tomatoes and 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.

Makes 6 servings.

 

 

 

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