Sunday, May 17, 2009

Slow Cooker Vegetable and Chickpea Curry

Instead of making more rice, I ladled this over reheated slices of veggie meatloaf. I think we may have had veggie overload! Regardless, this is the best curry dish I’ve made – it has a nice heat level and spice to it.

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  • 1 1/2 cups cubed peeled baking potato
  • 1 cup diced green bell pepper
  • 1 cup (1-inch) cut green beans
  • 1 1/2 cups chopped onion
  • 1 cup (1/4-inch-thick) slices carrot
  • I also tossed in 1 cup frozen broccoli florets and 1 cup fresh sugar snap peas
  • 2 garlic cloves, minced
  • 1 tablespoon chipotle chili in adobe sauce, minced
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 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

Place all ingredients in order into a 5-quart electric slow cooker (through broth). Stir, gently. 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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Recipe adapted from Cooking Light

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