"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Chickpea Curry (slow cooker) Recipe

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This recipe for Vegetable Chickpea Curry (slow cooker), by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vivienne Reise
Added: Thursday, November 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs Olive Oil
1 1/2 C chopped onion
1 1/2 C sliced carrot ( 1/2 inch thick)
1 Tbs Curry powder
1 tsp brown sugar
1 tsp grated fresh ginger
2 gloves garlic
1 Serrano chile seeded and minced
3 C garbanzo beans
1 1/2 C cubed peeled baking potatos
1 C coarsley chopped green pepper
1 C cut green beans ( 1 inch)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground
1/8 tsp ground red pepper
1 C (14.5oz) diced tomatoes undrained
1 C(14oz) vegatable broth
3 C fresh baby spinach
1 C light coconut milk
6 lemon wedges

Directions:
Directions:
Heat oil in large no stick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes until tender. Add curry powder, brown sugar, ginger, cloves and chile. Cook 1 minute stirring constantly.
Place onion mixture in 5 quart slow cooker. Stir in chickpeas, potato, green peper, green beans, salt, pepper, ground red pepper, tomatoes and broth.
Cover and cook 6 hours or until vegatables are tender. Add spinach and cocnut milk, stir until spinach wilts. Servce with a lemon wedge.

 

 

 

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