Category: Vegetarian Dishes

Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup (1/4-inch-thick) sliced carrot
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chile, 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
• 1 (14-ounce) 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.

Nutrition Facts

Calories 276, Total Fat 7.2g, Protein 10.9g, Carbohydrate 44.7g, Fiber 10.6g, Iron 4.3mg, Sodium 623mg, Calcium 107mg