Crock Pot Vegetable and Chickea Curry

[Guest guest]

Crock Pot Vegetable and Chickpea Curry

 

1-1/2  cups chopped onion

1 cup (1/4 " thick) carrots, peeled and sliced

1 TB curry powder

1 tsp. brown sugar

1 tsp. grated peeled fresh ginger

2 garlic cloves, minced

1 serrano chile, seeded and minced, optional

3 cups canned chickpeas (garbanzo beans), rinsed and drained

1-1/2  cups cubed peeled baking potato

1 cup diced green bell pepper

1 cup green beans, cut into 1 " pieces

1/2 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper

1 can (14.5 oz.) diced tomatoes, undrained

1 can (14 oz.) vegetable broth

 

3 cups fresh baby spinach

1 cup light 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 crock pot/slow cooker. Stir in chickpeas and

next 8 ingredients

(through broth).

 

Cover and cook on HIGH heat setting 6 hours or until vegetables are tender.

 

Add spinach and coconut milk; stir until spinach wilts. Serve with lemon

wedges.

 

Yield: 6 servings (serving size: 1-1/3 cups vegetable mixture and 1 lemon

wedge)

 

Nutrition Information:

per serving = calories 276 (23% from fat), fat 7.2 g (sat 1.9 g, mono 2.3 g,

poly 1.3 g),

protein 10.9 g, cholesterol 0.0 mg, calcium 107 mg, sodium 623 mg, fiber 10.6

g,

iron 4.3 mg, carbs 44.7 g.

 

 

 

 

 

 

 

[Guest guest]

OMG, I think I just decided what's for dinner...