Chickpea and Veggie Curry (Vegan)

4 cup Mixed stirfry vegetables
4 cup Tomato Sauce
0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
4 medium Red Potatoes
5 cup Chickpeas (garbanzo beans)
1 cup Spinach, frozen
1/4 cup garam masala
2 tsp garlic powder
2 tsp turmeric
1 tsp paprika
1 tsp salt
*opt 1 to 2 tsp cayenne pepper

If using canned Chickpeas, reserve liquid. I prefer to cook mine from dry and use the cooking liquid in the sauce. Boil potatoes for 15 minutes to soften. Place veggies, chickpeas and drained potatoes into slow cooker. In a large pot, put tomato sauce, 1 to 2 cups reserved liquid from chickpeas, spices and spinach. Simmer for 20 minutes and add coconut milk. Pour sauce into slow cooker and cook on low, stirring occasionally for 4 to 6 hours. You could also cook on the stove until veggies are tender.

Serving Size: 1/8 of recipe

Number of Servings: 8.0

Recipe submitted by SparkPeople user DANCEMOM1970.