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Vegetable and Chickpea Curry

Cooking Light
Vegetable and Chickpea Curry
Randy Mayor; Melanie J. Clarke

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Worthy of a Special Occasion

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.

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Calories:
276 (23% from fat)
Fat:
7.2g (sat 1.9g,mono 2.3g,poly 1.3g)
Protein:
10.9g
Carbohydrate:
44.7g
Fiber:
10.6g
Cholesterol:
0.0mg
Iron:
4.3mg
Sodium:
623mg
Calcium:
107mg
Robin Robertson, Cooking Light, OCTOBER 2004

Member Ratings and Reviews

5 stars
Christine from An Unknown Location
This immediately became a bi-weekly standard. It provides 3 meals for the two of us and as my husband is not crazy about chickpeas, I alternate between using them and using large white beans like Canellini. Either way, this is easy and so delicious. I prepare it over rice with cilantro. Because vegetarian and in the slow cooker, this would be a great potluck meal as well.02/05/10

5 stars
mrsduryee
I love this recipe. My husband always asks me to put meat in it but I don't want to try. It's delicious the way it is.01/16/10