A long day of holiday shopping can lead to poor food choices when you get home. You’re tired, probably a little aggravated, and you’ve just dropped a pile of dough.
A little comfort food might seem like a good option – especially since making a lot of difficult choices can zap you of willpower.
Luckily, the likelihood of hitting up a drive-thru or stopping to pick up a pizza is drastically reduced if you already have dinner ready and waiting at home.
We recommend preparing a deliciously healthy crock pot meal in the morning that’ll tempt you into hurrying home. Oh look, here's one right here, give it a try!
Vegetable Chickpea Curry
- 1 tablespoon olive oil
- 1.5 cups chopped onion
- 1 cup of sliced carrot
- 1 tablespoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 rano chile, seeded and minced
- 3 cups cooked chickpeas
- 1.5 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, undrained
- 1.5 cups vegetable broth
- 3 cups fresh baby spinach
- 1 cup light coconut milk
- 6 lemon wedges
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, curry powder, brown sugar, grated peeled fresh ginger, garlic cloves, and rano chile, then cook for 1 minute, stirring constantly.
Place this onion mixture in your slow cooker.
Stir in chickpeas and the next 8 ingredients (up to and including broth).
Cover and cook on HIGH 6 hours or until vegetables are tender.
Add spinach and coconut milk when you get home; stir until spinach wilts.
Serve with lemon wedges.
MAKES 6 SERVINGS
Calories: 276 Fat: 7.2g Protein: 10.9g Carbohydrate: 44.7g