A wonderful and nourishing vegetarian curry. Serve over rice or quinoa. Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large 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 the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.