Monday, November 26, 2007

Vegetable and Chickpea Curry

1 tbsp olive oil
1 minced shallot
1 cup carrot, cubed
1 tbsp curry powder
1 tsp brown sugar
1/2 tsp ground ginger powder
2 garlic cloves, minced
1 serrano chile, seeded and minced
2 cans chickpeas, drained
1 1/2 cups cubed peeled baking potato
5 zucchini, sliced thick
1 cup diced red/green/yellow pepper (used frozen pre-sliced)
1/2 tsp salt
1/4 tsp black pepper
1 14.5oz can diced tomatoes, undrained
1 14 oz can chicken broth or vegetable broth
3 cups fresh baby spinach
1 can light coconut milk

1. heat oil in a large nonstick skillet over med heat. Add shallot, carrot and cover. Cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
2. place carrot mixture in a slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk and stir until spinach wilts.

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