Vegetable & Chickpea Curry

• 1 Tablespoon Olive Oil
• 1- 1/2 cup Chopped Onion
• 1 cup Sliced Carrot (1/4" Thick Slices)
• 2 Tablespoons Curry Powder
• 1 Tablespoon Cumin
• 1 teaspoon Brown Sugar, Packed
• 1 Tablespoon Grated Peeled Fresh Ginger
• 2 cloves Garlic, Minced
• 1 whole Serrano Chile, Seeded And Minced
• 3 cups Cooked Chickpeas, Rinsed And Drained (garbanzo Beans)
• 1- 1/2 cup Cubed Peeled Baking Potato
• 1 cup Diced Cauliflower
• 1/4 teaspoons Black Pepper
• 18 teaspoons Cayenne Pepper
• 14- 1/2 ounces, fluid Can Diced Tomatoes, Undrained
• 1 cup Cut Fresh Green Beans (1" Size)
• 14 ounces, fluid Can Vegetable Broth
• 3 cups Fresh Baby Spinach
• 13- 1/2 ounces, fluid Light Coconut Milk
• Lemon Wedges, To Serve

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and carrot; cover and cook 5 minutes or until tender.
3. Add curry powder, cumin, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
4. Place onion mixture in a 5-quart electric slow cooker.
5. Stir in chickpeas, potato, cauliflower, black pepper, cayenne pepper, diced tomatoes, vegetable broth and green beans.
6. Cover and cook on High 4-6 hours or until vegetables are tender.
7. Add spinach and coconut milk; stir until spinach wilts.
8. Serve with lemon wedges.

olive oil, onion, carrot, curry, cumin, brown sugar, fresh ginger, garlic, serrano chile, chickpeas, cauliflower, black pepper, cayenne pepper, tomatoes, green beans, vegetable broth, spinach, milk, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/vegetable-chickpea-curry/ (may not work)