My argument for you to make this recipe is threefold:
1. It’s vegetarian, but completely hearty and satisfying.
2. It couldn’t be easier to make: chop a bunch of stuff up, put it in a crock pot.
3. It satisfies that “DO WANT INDIAN FOOD NAO” itch without wreaking havoc on your calorie budget.
Convinced? Give it a whirl…
VEGETABLE AND CHICKPEA CURRY
from Cooking Light
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. I served over cous cous, but it would also be great in a bread bowl!
Nutritional Information per 1 1/3 cup serving (entire recipe makes about six servings): 276 Calories, 7.2 grams Fat, 44.7 grams Carbohydrates, 10.9 grams Protein