Vegetable and Chickpea Curry

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