Vegetable and Chickpea Curry
Author: Laura Stout, The Freedomista
Ingredients
  • 1 tablespoon Organic olive oil
  • 1½ cups Organic chopped onion
  • 1 cup (1/4-inch-thick) Organic carrots sliced
  • 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 Organic chickpeas (garbanzo beans)
  • 1½ cups Organic cubed peeled Sweet Potatoe
  • 1 cup diced Organic green bell pepper
  • 1 cup (1-inch) cut Organic green beans
  • ½ teaspoon Himalayan Sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground red pepper
  • 1 (14.5-ounce) can Organic diced tomatoes, undrained ( no salt added)
  • 1 (14-ounce) Organic vegetable broth
  • 3 cups fresh Organic baby spinach
  • 1 cup Organic full fat coconut milk
  • 6 Organic lemon wedges
Instructions
  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.
Recipe by The Freedomista at http://thefreedomista.com/vegetable-and-chickpea-curry/