Love this recipe, i did add mushrooms the last hour of cooking and i used light coconut milk. I make this every other week.
Vegetable and Chickpea Curry Recipe
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 cup (1/4inchthick) 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 (1inch) cut green beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 (14.5ounce) can diced tomatoes, undrained
- 1 (14ounce) can 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 5quart 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.
This recipe is a personal recipe added by MonicaBP3 and has not been tested or endorsed by MyRecipes.
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Vegetable and Chickpea Curry Recipe Recipe at a Glance
- COURSE: Main Dishes