Vegetable and Chickpea Curry

photo of vegetable and chickpea curry

1 Tbsp. olive oil
1 cup diced green bell pepper
1.5 cups chopped onion
3 Tbsp. curry powder
1 cup sliced carrots
1 Tbsp. brown sugar
½ tsp salt
1/8 tsp ground red pepper
2 tsp grated peeled fresh ginger
2 garlic cloves-minced
1 can (15 oz.) French cut green beans
1 (14.5 oz.) can diced tomatoes-undrained
1 can (14.5 oz.) can low-sodium vegetable broth
4 oz. diced green chile
3 cups fresh baby spinach
2 cans of chickpeas (garbanzo beans)
1.5 cups cubed baking potato
1 can (13.5 oz.) light coconut milk
6 lemon wedges

Heat oil in large non-stick pan over medium heat. Add onion and carrots. Cover and cook for 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile.  Cook 1 minute and stir constantly.

Place onion mixture in a 5-quart slow cooker. Stir in chickpeas and the potato, bell pepper, green beans, salt, black pepper, red pepper, tomatoes and vegetable broth.

Cover and cook on HIGH for 6 hours or until the veggies are tender. Add spinach and coconut milk. Stir until spinach wilts. Serve with lemon wedges.

Make the couscous or rice prior to serving the dish.

Recipe makes 6 servings with each serving equal to 1.33 cups of the veggie mixture.
Calories: 276. Fiber: 10.6 grams. Protein: 11 grams. Fat: 7.2 grams (23% of the total calories.) Cholesterol: ZERO;  Carbs: 45 grams