Veggie and Chickpea Curry

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.