I wanted to share this recipe because it is TASTY! Also, a constant problem that I have is finding time to cook dinner at night. I work at least 3 nights a week and weekends tutoring for SAT and just about any other standardized test imaginable. Often times I don’t get home until far after supper. Rather than having my husband who puts in more than a full days work resort to burgers and fast food I rely on the crock pot as my favorite kitchen tool and healthy dinner saver. If you like fresh vegetables, curry and coconut flavors this is a great recipe to try. It was a hit with the whole family. Enjoy!
V eggie and Chick Pea Curry
1 tbsp olive oil
1 ½ cups chopped onion
1 cup ( ¼ inch thick) slices carrot
1 tbsp curry powder
1 tsp brown sugar
1 tsp grated, peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
2 (15 oz) cans chick peas, rinsed and drained
1 ½ cups cubed baking potato
1 cup diced green bell pepper
1 cup (1 inch) cut green beans
¼ 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 spinach
1 cup coconut milk
4 lemon wedges
Step 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.
Step 2:
Place onion mixture in a 5 quart slow cooker. Stir in chickpeas and next 7 ingredients. Cover and cook on high 6 hours or until vegetables are tender. Before serving, mix in spinach and coconut milk until spinach is wilted.
Step 3:
Serve with lemon wedges. ( use lots of lemon juice to bring the flavors out!) Serving Suggestion: white rice or couscous.