One Pot Wonder: Veggie & Chickpea Curry Succotash

*recipe adapted from cooking light's vegetable & chickpea curry

mmm if you love curry & you love easy dishes...this is a MUST! i made this on monday & just finished the last of it on friday. top it with allison's meatballs & you've got a meal you can eat all week or freeze & re-heat.

{one pot wonder: veggie & chickpea curry succotash}

ingredients {in order of use}

*serves 6-8

• 1 tablespoon olive oil
• 1 onion, diced
• 5 raw carrots, peeled & sliced
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon minced, fresh ginger
• 2 cloves garlic, minced
• 1 serrano chile, seeded & diced
• 1 {32 ounce} box chicken broth, divided {or 2 14-ounce cans}
• 3 {15 ounce} cans chickpeas
• 1 red bell pepper, seeded & diced
• 1 cup raw green beans, cut into 1-inch
• 1/8 teaspoon red pepper flakes
• 1 {14.5 ounce} can diced tomatoes, undrained
• salt & pepper, to taste
• 3 cups kale {leafy green torn off stem & into smaller pieces}
• 1 {15 ounce} can light coconut milk

1. in a dutch oven or large saucepan {with lid}, add olive oil & bring to medium heat. toss in onions & carrots; cover & cook for 5+ minutes, or until tender, stirring occasionally. add curry, brown sugar, ginger, garlic & chile & stir. add 1/2 cup chicken broth, stir & scrape any bits off bottom of pan.

2. in crock-pot, add onion-carrot mixture, chickpeas, bell pepper, green beans, red pepper & tomatoes. season with salt & pepper, cover & cook on low for 6+ hours, or until veggies are tender. in last 30 minutes, mix in kale & coconut milk. serve warm topped with allison's meatballs!