Vegetable and Chickpea Curry

I'm looking for new vegetarian recipes, and this one is a great find, especially because it can be thrown in the crockpot!

Vegetable and Chickpea Curry

Source: myrecipes.com

1 tablespoon olive oil 

1 1/2 cups chopped onion 

1 cup (1/4-inch-thick) slices carrot 

1 tablespoon curry powder 

1 teaspoon brown sugar 

1 teaspoon grated peeled fresh ginger 

2 garlic cloves, minced 

1 serrano chile, seeded and minced 

3 cups cooked chickpeas (garbanzo beans) 

1 1/2 cups cubed peeled baking potato 

1 cup diced green bell pepper 

1 cup (1-inch) cut green beans 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/8 teaspoon ground red pepper 

1 (14.5-ounce) can diced tomatoes, undrained 

1 (14-ounce) can vegetable broth 

3 cups fresh baby spinach 

1 cup light coconut milk 

6 lemon wedges 

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, and chile; 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 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

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