[~yogamom~]

my favorite is chickpea curry-- i make this all the time and eat it for lunch throughout the week. this recipe is modified from bust-a-meal. check them out online-- they have a few other vegan or vegan-adjustable crockpot recipes.

Vegetable And Chickpea Curry

Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1-3 tablespoons curry powder
1 teaspoon brown sugar (or squirt of agave or honey)
1 teaspoon grated peeled fresh ginger
2-6 garlic cloves, 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, drained
1 (14-ounce) can vegetable broth (i only use about 4 ounces or recipe is too liquidy)
3 cups fresh baby spinach
1/2-1 cup coconut milk


Preparation
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 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts.