[CHILE-PEPPER-RECIPE] Crockpot Vegetable and Chickpea Curry

Crockpot Vegetable and Chickpea Curry

1 tablespoon olive oil
1 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 cloves garlic
1 Serrano chile, seeded and minced
3 cups cooked chickpeas
1 cups cubed peeled baking potato
1 cup coarsely chopped green bell pepper
1 cup cut green beans
teaspoon salt
teaspoon black pepper
1/8 teaspoon ground red pepper
1 can 14.5 ounces diced tomatoes, undrained
1 can 14 ounces vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

Heat oil in large non-stick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile. Cook 1 minute, stirring constantly.
Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, green pepper, green beans, salt, pepper, ground red pepper, tomatoes and 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.
Makes 6 servings.

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