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Vegetable and Chickpea Curry

Ingredients:

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

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