You’ve probably heard the phrase “I don’t want to adult today” and there are a lot of days I really don’t. There are definitely days I don’t want to eat healthy. Ugh. Sooo I can choose a pile of salad or a block of cheese. Ummm…
As always, though, we do try to find healthy recipes to help balance out the cheese. Or bacon. Or cupcakes. Why is life so hard?? I found this Slow Cooker Vegetable Chickpea Curry recipe by Cooking Light last year. It’s been sitting there in my bookmarks taunting me for months so I decided it was time to get serious and added the ingredients to Mr. Claire’s shopping list.
He cringes when he sees the fresh veggies because I am famous for procrastinating and fresh veggies don’t keep so sadly they sometimes die a horrible death in our crisper.
- Mr. Claire : Are you really going to make this?
- Me: Of course I am.
- Mr. Claire: As in… this week?
- Me: Stop judging me.
He’s been down the “refrigerator dump of shame” road with me far too many times (and I really do hate food waste) so of course I was now committed and didn’t need any egg on my face. Mmmm. Eggs.
This was REALLY easy to make, as are most slow cooker dishes which is why we love them so much, and it also happens to be a fantastic freezer meal so you can eat half and freeze half for next month. Perfect.
I actually did not add the red pepper flakes since I am sharing this with my parents and, while I personally love spice, I didn’t miss it at all. The curry and the ginger add amazing flavors on their own so you can add the red pepper if you want to kick up the heat a little bit.
It’s really versatile too. I served it over basmati rice – which also has great flavor – as opposed to just alone as a soup and it would be fantastic with Asian noodles or cous cous as well. It’s really delicious and you can add as much broth as you’d like to a serving. Less or more depending on your mood.
I also feel so much healthier after essentially eating a pile of veggies in broth. Mission accomplished and fortunately I am full so that block of cheese will have to wait. At least until tomorrow.
- 1 1/2 cups chopped onion
- 1 cup (1/4-inch-thick) slices carrot
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 2 cans cooked chickpeas (garbanzo beans, drained)
- 1 1/2 cups cubed peeled baking potato
- 1 cup (1-inch) cut green beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 18 oz vegetable broth
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 6 lemon wedges (optional)
- Place all the ingredients EXCEPT the spinach, coconut milk and lemon into a slow cooker.
- Stir to combine.
- Cover and cook on HIGH 6 hours or until vegetables are tender.
- Add spinach and coconut milk; stir until spinach wilts - 1-2 minutes.
- Serve with lemon wedges, if desired, as a soup or over rice, noodles or cous cous.
You may also like my Crockpot Sesame Chicken
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.