Vegetable and Chickpea Curry

Aromatic  Indian spices mingle with chickpeas, green beans, and potatoes.  Coconut milk is stirred into the cooked curry for a creamy finish.  Can be served by itself with a chunk of bread or over quick-cooking couscous or rice.


1 tablespoon olive oil
1½ cups chopped carrots
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves
1 tablespon curry powder
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1½ cups cubed peeled baking potatoes
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
½  teaspoon salt
¼ 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 nonstick skiet 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 crockpot. 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.

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