Indian Vegetable and Chickpea Curry

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Indian Vegetable and Chickpea Curry

 

 

1 tablespoon olive oil

1 1/2 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 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 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can vegetable broth or 2 cups homemade

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 electric slow cooker. Stir in chickpeas and

next 8 ingredients (through 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.

 

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

 

CALORIES 276 (23% from fat); FAT 7.2g (sat 1.9g,mono 2.3g,poly 1.3g); IRON

4.3mg; CHOLESTEROL 0.0mg; CALCIUM 107mg; CARBOHYDRATE 44.7g; SODIUM 623mg;

PROTEIN 10.9g; FIBER 10.6g

 

Cooking Light, OCTOBER 2004