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Vegetable and Chickpea Curry
Serve over quick cooking couscous

Serve with lemon wedges
 

 

 

 

 

 

 
 

1 T olive oil
1 ½ c chopped onion
1 c carrot slices
1 T curry powder
1 t brown sugar
1 t grated peeled fresh ginger
2 cloves garlic, minced
1 serrano chile, seeded, minced
3 c cooked chickpeas (garbanzo beans)
1 ½ c cubed potatoes
1 c green pepper, diced
1 c cut green beans
½ t salt
¼ t black pepper
1/8 t ground red pepper
1-14 oz can diced tomatoes, undrained
1-14 oz can vegetable broth
3 c fresh baby spinach
1 c light coconut milk
6  lemon wedges

  1. Cook first three ingredients over medium heat for 5 minutes or until tender.
  2. Add the next 5 ingredients and cook 1 minute.
  3. Place in a slow cooker.  Add chickpeas and next 8 ingredients and cook over high for 6 hours. 
  4. Add spinach and milk and stir until the spinach wilts. 

Recipe from Cooking Light