Do you have a crock pot or slow cooker? Are you more of a morning person that hates dealing with dinner when you get home? Then try this: set aside a half an hour in the morning to prepare this recipe before you leave for work. Then, when you get home, the aromatic, Indian spices in this dish will be there to greet you, and dinner will be ready in about 2 minutes! This creamy curry is delicious served over brown rice, quinoa or couscous. If you don't feel like waiting for a grain to cook, Trader Joe's sells pre-cooked brown rice that you can pop in the microwave for a couple minutes.
Yield: Makes ~ 6 servings (of about 1 and 1/3 cups each)
Ingredients:
1 tablespoon olive oil
1 1/2 cups onion, chopped
1 cup carrots, sliced 1/4 inch thick
1 tablespoon curry powder
1 teaspoon brown sugar (can substitute a few drops of Stevia)
1 teaspoon ginger, peeled and grated
2 cloves garlic, minced
2 serrano chiles, minced (seeded if you don't like it hot!)
3 cups chickpeas (garbanzo beans), cooked
1 1/2 cups sweet potato, peeled and cubed into bite size pieces
1 cup green bell pepper, diced
1 cup green beans, cut to 1 inch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 (14.5 oz.) can of diced tomatoes (do not drain)
1 (14 oz.) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
Directions:
Heat the oil in a large skillet over medium heat. Add the onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar (or Stevia), ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 8 ingredients (through the broth). Cover and cook on HIGH for 6 hours or until vegetables are tender. Just before serving, add the spinach and coconut milk; stir until the spinach wilts.
Adapted by Katy McCauley from My Recipes at www.myrecipes.com/recipe/vegetable-chickpea-curry-10000000701091/, author Melanie Clarke, 2011.
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