Rating: 4 stars
69 Ratings
  • 5 star values: 35
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3

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.

Robin Robertson
Recipe by Cooking Light October 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 23%; fat 7.2g; saturated fat 1.9g; mono fat 2.3g; poly fat 1.3g; protein 10.9g; carbohydrates 44.7g; fiber 10.6g; iron 4.3mg; sodium 623mg; calcium 107mg.
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