Vegetable and Chickpea Curry

1 Tbsp. olive oil
1 1/2 cups chopped onion
1 cup carrots, sliced 1/4″ thick
1 Tbsp. curry powder
1 tsp. brown sugar
1 tsp. fresh ginger, grated
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups (2 15.5-oz. cans) chickpeas, rinsed and drained
1 1/2 cups baking potato, peeled and cubed
1 cup green bell pepper, coarsely chopped
1 cup green beans (cut 1″ long)
1/2 tsp salt
freshly ground black pepper
1/8 tsp. ground red pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 (14-oz.) can low-sodium chicken broth
3 cups fresh baby spinach
1 cup light coconut milk

Heat oil in a large nonstick skillet. Add onion and carrot and cook 5 minutes or until tender. Add curry powder, brown sugar, fresh ginger and serrano chile and continue to cook for another minute, stirring constantly.

Place onion mixture into a slow cooker. Stir in chickpeas, potatoes, bell peppers, green beans, salt, pepper, red pepper, diced tomatoes and chicken broth. Cover and cook on HIGH for 4 hours or until vegetables are tender. Add spinach and coconut milk and stir until spinach wilts and mixture is hot.

Serve with brown rice or couscous. Top with plain Greek yogurt and/or chutney.

Serves 6 (each serving = 1 1/3 cups vegetable mixture)
WW PP Per serving: 7