Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
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
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
How to Make It
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.
I've made this recipe several times. It's delicious. I've done it in my slow cooker and on the stovetop. I prefer the slow cooker. Also, I use a poblano pepper instead of green bell pepper and use a couple of shakes of pepper flakes instead of cayenne. After you make it once, you can know how to adjust for the amount of heat you like. Serve with a large dollop of yogurt! Yum!
I think this recipe is wonderful! I served over rice and it was very filling. The recipe makes probably 10 servings, not the 6 listed.
I made a few adjustments to the recipe as follows: cinnamon in place of ginger, canned chickpeas over freshly cooked, and red pepper flakes rather than red ground pepper.
I reviewed this when it was first published and I'm still making it 12 years later, which should say something. For the two of us, I halve the recipe but use all the spices indicated and generally use a poblano or anaheim pepper instead of the bell. I cook it for about 40 minutes on the stovetop the night before, then let the flavors meld overnight. Great with white basmati rice, yogurt/cucumber raita, and a dollop of an Indian pickle like Patak's eggplant relish.
Excellent recipe. I use sweet potato instead of white potato as it's healthier. I also add an extra 1tsp of curry powder and use babas curry powder for a more authentic taste. I will often throw in extra vege depending on what I have on hand to use up. Love this recipe and make it frequently. Excellent for winter lunches for work.
I made this on the stovetop with a few modifications and it turned out fantastic! I did not have green pepper or beans, and I also didn't have green peas or I might have added those as well. I took the suggestion from another reviewer to use a sweet potato instead of adding brown sugar, and that was perfect! I also more than doubled the spices -- I really like curry! I did not have coconut milk (oops) so instead I used coconut oil and a mixture of plain yogurt and milk (turns out I should not have used milk but all yogurt instead, because I had to thicken the mixture later on with cornstarch). Overall I would definitely make this again with these modifications!
This is a very mild curry but the tastes blend nicely. We served this as a single-dish meal complemented with rice. Both my wife and I thought it was much better than the normal cooking light meatless dishes. We enjoyed it for dinner and actually ate all the leftovers over the next couple of days.
I, like others used more spices than the recipe calls for and substituted cauliflower for the potatoes and then left it in the crockpot on low for 8 hours. It was really good, not too mushy and had good flavor. I'll definitely make it again.