Vegetable and Chickpea Curry

Last night was vegetarian night. The girls were happy. Lots of veggies in a spicy curry. Easy cooking for me. The man, of course, remarked about the lack of meat. My answer is that he will thank me when he does not have the heart attack. His grandpa diet of a massive one at a young age and his dad has had a quadruple (or was it a quint) bypass. Right now our friend Dan is in the hospital with chest pain - he has survived one heart attack. Dan has nothing to do with my dinner last night, but I've been thinking about him on and off all day.

A vegetarian meal once or twice a week is a good plan. As long as the cheese and eggs are kept to a minimum. This is also an inexpensive meal that is easy to make in the crock pot.

Vegetable and Chickpea Curry

1 tbsp olive oil

1 1/2 cups chopped onion

1 cup sliced carrots (can use whole baby carrots - a actual small ones)

1 tsp grated fresh ginger (the jarred ginger works well)

2 cloves minced garlic (again you can use the jarred)

1 tbsp curry powder

1/4 tsp red pepper flakes (or chopped serano chile- I don't like to mess with hot peppers when I am wearing contact lens) can add more for extra spice

2 14 ounce canned garbanzo beans (chick peas) rinse well under cold water

1 cup diced red peppers

1 1/2 cups cubed potato

1 cup fresh green beans in 2-3 inch pieces

1/4 tsp black pepper

1 14 ounce can diced tomatoes, undrained

14 ounces vegetable broth

1 cup light coconut milk

Heat oil in a non-stick skillet over medium heat. Add onion and carrot and saute for about 5 minutes. Add curry powder, ginger, garlic and chile pepper and cook for 1 minute.

Place onion mixture into crock pot. Add remaining ingredients. Cover crock pot and cook on high for 6 hours.

Serve over bastmati or brown rice.