Serves: 6
Total Calories: 255

1 tablespoon olive oil
1 1/2 cups chopped onions
1 cup (1/4-inch-thick) sliced carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated, peeled, fresh ginger
2 cloves garlic, minced
1 serrano chile, seeded and minced
3 cooked chickpeas ( garbanzo beans )
1 1/2 cups cubed peeled baking potatoes
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 crushed red pepper
1 (14.5-ounce) can diced tomato, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk coconut
6 lemons wedges

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, sugar, ginger, garlic, and chile cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric 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 stir until spinach wilts. Serve with lemon wedges.

Nutritional Facts:

Serves: 6
Total Calories: 255
Calories from Fat: 80

More Recipes from the Cook'n Fix & Forget Cookbook:
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Beef Paprikash
Chili "Con-Caucasian" (White Chili)
Cider Stew for Crock Pot
Country Chicken
Country Roast and Vegetables
Crock Pot Spareribs Cantonese
Denise's Creole Black Beans
Italian Tortellini Stew
Klein's Kanchi Chicken
Mac's Pinto Beans
Mexican Chili
Salmon Bake
Sour Cream Chili Bake
Supper-In-A-Dish
Texas Hash
Vegetable and Chickpea Curry