Wednesday, January 6, 2010

Vegetable and Chickpea Curry

I love Indian food.  I love the ginger, coconut milk, curry, spices.  Get me near an Indian buffet and I will eat until I'm sick.  Hey, how many places serve so much vegetarian?  Can't blame me.

I made this for Abe and me in our quest for a healthy January.  It's low in calories and fat, but ripe with flavors.  I served it over rice.

I got this from Cookinglight.com.

Vegetable and Chickpea Curry
Serves 6

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

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.

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