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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Make Ahead
Vegetarian
Crock Pot
Meal Type: Entree
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)
Nutrition Information
Calories: 276
;
Total Fat: 7.2
;
Saturated Fat: 1.9
;
Polyunsaturated Fat: 1.3
;
Carbohydrates: 44.7
;
Protein: 10.9
;
Calcium: 107
;
Sodium: 623
;
Iron: 4.3
;
Fiber: 10.6