soy-free, gluten-free, vegan
Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup carrot, sliced 1/4 inch thick
1 Tbsp curry powder
1 tsp brown sugar
1 tsp grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas
1 1/2 cubed baking potato
1 cup diced green bell pepper
1 cup green beans, cut
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (14 oz) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Instructions
Heat oil in 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 slow cooker. Stir in chickpeas and next 8 ingredients. 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.
