Chickpea & Vegetable Curry

It’s MEATLESS MONDAY time!!

After last week’s slow cooked Asian Beef was a huge success, I was inspired to find more recipes for my crockpot.  I had been holding onto this Indian inspired Cooking Light recipe since forever ago.  It just sounded so easy- something not typically associated with Indian flavors.

I really, really, really love this recipe.  I actually ended up making it while I was making another dinner so we could eat it throughout the week as leftovers.  While it was delicious when I cooked it up, it got even better when it sat in the fridge and then was reheated. MMM!

Don’t get overwhelmed by the amount of ingredients here.  It’s simple:  Chickpeas, Veggies, Spices, and a few Cans.  That’s really all there is to it.

Chickpea & Vegetable Curry

Recipe adapted from:  Cooking Light

Makes 6-8 Servings (Less than 300 calories per serving! OMG!)

Ingredients:

1 Tablespoon Olive Oil

1/2 Onion, chopped

3 peeled large Carrots, cut into circles

1 Tablespoon Curry Powder

1 teaspoon Brown Sugar

1 Tablespoon Garlic, minced

1 Red Jalapeno or other hot pepper, seeded and minced

2 cans Chickpeas (Garbanzos)

1 Baking Potato, peeled & cut into 1/2 inch cubes

1  Bell Pepper, diced

1 cup Cut Green Beans (i used fresh, frozen would work too)

1 cup Cauliflower Florets

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1/8 teaspoon (or more!) Cayenne Pepper

1 (14.5 oz) can Diced Tomatoes (don’t drain)

14 oz Vegetable Broth

3 cups or 1 bag Fresh Baby Spinach

1 can Light Coconut Milk

Directions:

1.  Chop all your veggies.  Heat oil in a skillet over medium heat.  Add onion and carrot, cooking for 5 minutes or until tender.  Add curry powder, brown sugar, garlic, and hot pepper.  Stir and cook for another minute.

2.  Place the onion mixture in a crock pot.  Stir in chickpeas, potato, bell pepper, green beans, cauliflower, salt, pepper, cayenne, tomatoes, and broth.  Cover and cook on high for 4-6 hours or until potatoes and veggies are tender.  

3.  Add spinach and coconut milk.  Stir for a minute, then serve!

Get your veggies sauteed and spiced up

Get your veggies sauteed and spiced up

Here we are before it's cooked for 4-6 hours.

Here we are before it’s cooked for 4-6 hours.

I made ours a little extra spicy by adding some more Cayenne… obviously!  So, this recipe would work with any types of veggies.  I had so many veggies leftover from our trip to the Italian market that I just threw them all in there.  Have fun and get creative here!

I LOVE spinach, so I just threw a whole bunch on there.  It's also so healthy!

I LOVE spinach, so I just threw a whole bunch on there. It’s also so healthy!

This curry would be delicious over Jasmine Rice or Quinoa, but we just ate it plain.  It’s healthy and actually very filling!

The finished product, so creamy and delicious.

The finished product, so creamy and delicious.

This is how it looks as leftovers... mmmm!

This is how it looks as leftovers… mmmm!

Like it hot?  Check out these other Asian inspired spicy recipes…

Thai Chicken & Green Bean Saute

Thai Chicken & Green Bean Saute

Sriracha Chicken w/ Onions

Sriracha Chicken w/ Onions

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

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