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Slow Cook- Vegetable and Chickpea Curry Recipe

   
 

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     Slow Cook- Vegetable and Chickpea Curry

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   7 hours

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
1/8 teaspoon ground red pepper
1/4 teaspoon black pepper, 1/2 teaspoon salt
1 cup light coconut milk
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach, 6 lemon wedges

Instructions
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.
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
Serving Suggestions
Serve with Basmati rice, any rice


Originally Submitted
9/6/2010





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