Meals Matter

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Contributed By: embentley1
Cooking Light

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.

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.

Cook's Notes

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

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