Curried Vegetables anc Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 teaspoon olive oil1 large onion, diced2 potatoes, diced1 tablespoon salt1 tablespoon curry powder1 tsp cumin1 tablespoon brown sugar1-inch piece ginger, peeled and grated (about 1 tablespoon)3 garlic cloves, minced1/8 teaspoon cayenne pepper2 cups vegetable broth2 (16-ounce) cans chickpeas, drained and rinsed1 green bell pepper, diced1 red bell pepper, diced1 medium head of cauliflower, cut into bite-sized florets1 (28-ounce) can diced tomatoes with their juices1/4 teaspoon black pepper10-ounces baby spinach1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.
Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CSPEAKE.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.
Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CSPEAKE.
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,607.0 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 10.8 g
- Protein: 11.2 g
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