Curry is a rich in flavor that gets much of its flavor and color from turmeric that is a staple of curry dishes. Turmeric is a primary spice in curry powder; turmeric comes from the root of the plant Curcuma longa and is known for its bright yellow color that is provided by the polyphenol compound found in turmeric. Look for curry powder in the spice aisle of the grocery store.
The best part about this curry recipe is that it is a slow cooker recipe so when you are headed out for a busy day of sports, you can have a delicious meal ready when you return! Also switch up this recipe and add additional protein (e.g. cubes of chicken, tofu) or other veggies (e.g. sweet potatoes instead of red potatoes, broccoli instead of green beans)!
Serves 6 (1 1/3 cup servings)
1 tablespoon olive oil
1 1/2 cups sweet onion, chopped
1 cup carrots, chopped
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon fresh ginger, peeled and grated
2 garlic cloves, minced
3 cups chickpeas, drained and rinsed or cooked
1 1/2 cups red potato, cubed
1 cup red bell pepper, diced
1 cup (1-inch) frozen green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (optional)
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable or chicken broth
1 can (14-ounce) coconut milk
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on high for 6 hours or until vegetables are tender. Add coconut milk.
Serving suggestion: Serve over rice
Nutrition Facts (per serving): 275 calories, 7 grams fat, 2 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 620 milligrams sodium, 45 grams carbohydrates, 11 grams fiber, 11 grams protein