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Modifying Recipe "Vegetable and Chickpea Curry"
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Ingredients:
* 1 tablespoon olive oil * 1 1/2 cups chopped onion * 1 cup (1/4-inch-thick) slices 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:
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. Serve with lemon wedges. Nutritional Information Calories: 276 (23% from fat) Fat: 7.2g (sat 1.9g,mono 2.3g,poly 1.3g) Protein: 10.9g Carbohydrate: 44.7g Fiber: 10.6g Cholesterol: 0.0mg Iron: 4.3mg Sodium: 623mg Calcium: 107mg http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701091
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