Ingredients:
1 tbsp. olive oil
1/2 cup chopped onion
1 cup chopped carrot
1 tbsp. curry powder
1 tsp. brown sugar
1 tsp. grated peeled fresh ginger
2 garlic cloves
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups peeled baking potatoes
1 cup diced green pepper
1 cup (1 inch) cut green beans
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (14 oz) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Directions:
1. 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.
2. 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.
3. Alternatively, substitute 6 cups vegetable broth and dried garbanzo beans. Cook on low for 10 hours or so.
Nutritional Information:
6 servings; serving size 1 1/3 cup vegetable mixture and 1 lemon wedge; calories 276