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photo Vegetable and Chickpea Curry Recipe | Say Mmm

Vegetable and Chickpea Curry

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
6 Servings - myrecipes.com
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Servings:6  | Calories:403 | Total Fat:15g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 8g
40 %
Total Carb 60g
20 %
Fiber 14g
56 %
Sugars 14g
---
Cholesterol 1mg
0 %
Sodium 678mg
28 %
Protein 15g
29 %
Calories:
40% Chickpeas
30% Others combined
18% Light coconut milk
10% Can vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1 / 4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1 inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (14 ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

 Directions : View recipe directions on myrecipes.com
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