Tuesday, January 10, 2006

Crockpot Vegetable Curry

Today I made Vegetable and Chickpea Curry, from an old issue of Cooking Light. I've been making this recipe for over a year or so because it is easy and it cooks in the crockpot. If you do not have a crockpot, I highly suggest you get one. It's nice because all the prep work is done early on in the day, and then when I get home from class or work in the evening, dinner is all done. Today I was just in the mood for curry, though.

My changes to the recipe: I usually omit the spinach because xx does not like it. And I don't do the lemon wedges thing. Not a big fan of paying extra money for garnishes. Also, sometimes I cook it on low for 8-10 hours if I know I'll be out til late. Seriously, get a crockpot.

Vegetable and Chickpea Curry
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.

Makes 6 servings and tastes excellent warmed up in the microwave the next day.

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