Chock full of veggies and spices. Let it slow cook all day and serve over rice or couscous.
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.
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This was pretty good. I thought it could be seasoned up a bit more, but the BF really liked it.
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!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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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!