Vegetable and Chickpea Curry

Chickpea-curry-ck-701091-l

(57) Course Side Dishes

Ingredients in this Recipe

1 (14 ounce) can vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups chopped onion
1 1/2 cups cubed peeled baking potato
1 cup (1 inch) cut green beans
1 cup (1/4 inch thick) slices carrot
1 cup diced green bell pepper
1 cup light coconut milk
1 serrano chile, seeded and minced
1 tablespoon curry powder
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked chickpeas (garbanzo beans)
3 cups fresh baby spinach
6 lemon wedges

Recipe Preparation

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