Meal Plan and Vegetable Curry Recipe

This week, we are having--

Vegetable Chickpea Crockpot Curry
Tilapia
Chicken Parmesan
Cauliflower Soup
Spinach Salad with Chickpeas, feta and oranges


Many things are leftover from last week's plan, because we ended up eating the bean and corn soup for a couple of days.  It were yummy.

The curry recipe turned out delicious, and is my new favorite cold-weather comfort dish.  Here it is:



Vegetable Chickpea Crockpot Curry
Nouns:
2-3 cups cooked chickpeas (I cook mine in the crockpot from dry, you can use canned if you want)
1 large onion, diced
1 1/2 green peppers, chopped
1 sweet potato, peeled and chopped
1/2 potato, chopped
3 stalks celery, chopped
1 cup green beans, trimmed and cut into one-inch lengths
1 tsp chili garlic sauce
1 tsp red pepper flakes
1 red chili pepper, minced
1 tsp fresh grated ginger
4 cloves garlic, minced
2 tsp sugar
1 1/2 tbsp curry powder
2 cups vegetable stock
1 can lite coconut milk
1 cup fresh spinach

Verbs-
Put everything in the crockpot except the coconut milk and spinach.  Cook on low for 6 hours, until veggies are tender.  Turn to high and add coconut milk. Stir to combine and simmer 20 minutes.  Add spinach and stir until spinach is wilted.  Serve over rice or quinoa.  Yumm!