Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups onion, chopped
- 1 cup carrot, in slices (1/4-inch-thick)
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon fresh ginger, grated and peeled
- 2 cloves garlic, minced
- 1 serrano chile, seeded and minced
- 3 cups chickpeas, canned
- 1 1/2 cups potato, cubed and peeled
- 1 cup green bell pepper, diced
- 1 cup green beans, cut
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can vegetable broth
- 3 cups spinach, baby
- 1 cup light coconut milk
- 1 lemon, cut into wedges
Directions
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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.
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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.