The Recipe
Vegetable and Chickpea Curry
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
INGREDIENTS
- 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
DIRECTIONS
NUTRITION
Calories | 276 | 14% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
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