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
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
