It's the new year, and here's something to help you with that resolution to live a little healthier. You might be thinking, "It's about time you post something that's good for you!" I think so, too. I've certainly got some pounds I'd like to get rid of.
This mild curry dish is also vegetarian. For about the past eight months, I've been a flexitarian, and I must say, I do feel better. I know there are also many people who do the Meatless Monday thing. This recipe is perfect for that.
I knew this dish was a winner when our two boys, who avoid most vegetables, cleaned their plates and asked for more.
Give this recipe a try and feel good that you are progressing towards checking off at least one New Year's resolution from your list.
So full of flavor, you won't miss the meat. And, lemon wedges
are a must!
Indian Vegetable Curry
- 1 Tbsp. olive oil
- 1 ½ cups chopped onion
- 1 cup carrots, sliced ¼" thick
- 1 Tbsp. curry powder
- 1 tsp. brown sugar
- 1tsp. grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 2 cans (15 oz.) garbanzo beans, rinsed and drained
- 1 ½ cups cubed peeled baking potato
- 1 cup diced green bell pepper
- 1 cup green beans, cut 1"
- ¼ tsp. black pepper
- ⅛ tsp. ground red pepper
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (14 oz.) vegetable broth
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 4 lemon wedges
Place onion mixture in a 5-qt. crock pot. Stir in garbanzo beans and next 7 ingredients. 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. Serves 4.