Thursday, March 1, 2012

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!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...