Coconut Vegetable Curry

Mindy’s Coconut Vegetable Curry

Coconut-Vegetable-Curry
Preparation: 15 min
Cooking: More than 2 hours
Serves: 4

Ingredients

  • 1 tbsp. olive oil, 2 onions, chopped, 3 carrots, sliced
  • 1 tsp. curry powder, ½ tsp. brown sugar, 1 tsp. grated fresh ginger, 2 cloves minced garlic
  • 1 can chickpeas, rinsed and drained,
  • 3 medium potatoes, peeled and cubed
  • 1 red bell pepper, diced
  • 1 cup (1-inch) cut green beans
  • 1 28 oz. can diced tomatoes (do not drain)
  • ¼ tsp. freshly ground pepper, pinch red pepper flakes (or more if desired)
  • 2 cups vegetable broth
  • 4 cups baby spinach
  • 1 cup coconut milk

Method

1) Cook onion and carrot in oil for 5 minutes.

2) Add next 4 ingredients and cook one more minute. Place onion mixture in slow cooker.

3) Add remaining ingredients except spinach and coconut milk. Cook, covered on HIGH for 6 hours.

4) Add spinach and coconut milk and stir until spinach is wilted.

Adjust seasonings.

Serve over quinoa, brown rice or whole wheat couscous.