The Pioneer Woman Tasty Kitchen
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Vegetable & Chickpea Curry

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Chock full of veggies and spices. Let it slow cook all day and serve over rice or couscous.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1-½ cup Chopped Onion
  • 1 cup Sliced Carrot (1/4" Thick Slices)
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon Cumin
  • 1 teaspoon Brown Sugar, Packed
  • 1 Tablespoon Grated Peeled Fresh Ginger
  • 2 cloves Garlic, Minced
  • 1 whole Serrano Chile, Seeded And Minced
  • 3 cups Cooked Chickpeas, Rinsed And Drained (garbanzo Beans)
  • 1-½ cup Cubed Peeled Baking Potato
  • 1 cup Diced Cauliflower
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Cayenne Pepper
  • 14-½ ounces, fluid Can Diced Tomatoes, Undrained
  • 1 cup Cut Fresh Green Beans (1" Size)
  • 14 ounces, fluid Can Vegetable Broth
  • 3 cups Fresh Baby Spinach
  • 13-½ ounces, fluid Light Coconut Milk
  • Lemon Wedges, To Serve

Preparation

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, cumin, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas, potato, cauliflower, black pepper, cayenne pepper, diced tomatoes, vegetable broth and green beans. Cover and cook on High 4-6 hours or until vegetables are tender.

Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

One Comment

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Jaimie on 1.19.2012

I think there is a mistake in the directions – it doesn’t say when to add the broth (I realized the mistake and added the broth to the crock pot after realizing how dry everything seemed!) Turned out super for a work pot luck lunch!

2 Reviews

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piescientista on 5.23.2012

This was pretty good. I thought it could be seasoned up a bit more, but the BF really liked it.

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Jaimie on 1.19.2012

Delicious! I left out the serrano chile, because I prefer less heat, but wonderful just the same – and beautiful with the spinach added at the end!

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