Indian

Vegetable and Chickpea Curry is for Dinner.

Vegetable and Chickpea Curry takes several minutes to prepare.

Vegetable and Chickpea Curry takes several minutes to cook.

Vegetable and Chickpea Curry makes 6 servings.

The ingredients for Vegetable and Chickpea Curry are:

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

Here is how you make Vegetable and Chickpea Curry:

1. 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.2. 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.Serving Size: serves 6Number of Servings: 6Recipe submitted by SparkPeople user REJOYCE429.

The nutritional information for Vegetable and Chickpea Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.0

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,207.9 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 9.9 g
• Protein: 8.8 g

Vegetable and Chickpea Curry is Indian cuisine.

The dietary needs meet for Vegetable and Chickpea Curry is Vegetarian