Chefette: Vegetable Crockpot Curry

The crockpot is back in action. Thanksgiving was wonderful but Sky and I were seriously in the mood for something healthy by the end of the long weekend. This curry isn't quite vegetarian-I used chicken stock instead of vegetable broth, since I already had some in my pantry-but it's packed with vegetables and not much else. Next time, I'd add a little more heat, I've noted below where you can do that. And if you want to go full vegetarian, just use vegetable stock. I've been digging nutrient- and protein-packed chickpeas lately, and in this dish I love that they keep their texture and don't become too soft even after several hours in the crockpot. I used this recipe from Cooking Light, with several adjustments.

Total time to cook: six hours
Makes eight servings

Ingredients:
1 tbsp olive oil
1 medium to large white or yellow onion, chopped
1 tbsp curry powder
1 tsp light brown sugar
1 one-inch piece of fresh ginger, finely minced
3 garlic cloves, minced
1 serrano chile (with seeds if you like spicy, without seeds if not), minced
2 15 oz. cans of chickpeas, drained and dried
1 large baking potato, peeled and cut into roughly one-inch cubes
1 cup green beans, trimmed and cut into one-inch pieces
1/2 tsp ground black pepper
1 tsp red pepper flakes, for more heat

1 15 oz. can of diced tomatoes (use the whole can, don't drain the tomatoes)

14 oz. chicken or vegetable broth or chicken stock

4 cups fresh baby spinach

1 can light coconut milk

Cooked rice, for serving (I would start making it right before you add the spinach and coconut milk at the end)

Steps:

- In a medium saucepan, heat the olive oil. Cook the onion until they start to brown, about five to seven minutes.

- Add the curry powder, brown sugar, ginger, garlic and chile. Mix constantly for one minute, until the onions are completely coated.

- In the crockpot, mix the onions and spices, chickpeas, potatoes, green beans, black pepper and red pepper, tomatoes and broth.