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| See the original recipe on Cooking Light website |
Went to bed last night with my Crock Pot on my mind. Woke at 2 AM and searched for a new recipe. This morning I hit the grocery store at 7am and returned home with the fixins for this Vegetable Chickpea Curry
What I did different: added twice as much curry powder and a healthy dollop of Matouk's Caribbean habanero sauce to finish off, and tried Coconut Sugar instead of Brown Sugar (love!!!).Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/4 cup thick sliced carrot (or uncut baby carrots)
1 tablespoon curry powder
1 teaspoon brown sugar (I used coconut sugar)
1 teaspoon grated peeled fresh ginger
3 garlic cloves, minced
1 Jalepeno pepper, 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
4 cups Organicvegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
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. YUM!!!
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