Curried veggie stew

1 large Onions, raw
2.5 cup diced Potato
2 tsp Salt
2 tbsp Curry powder (to taste)
1 tbsp Brown Sugar
1 tbsp Ginger, ground
3 clove Garlic
2.5 cup Vegetable Broth
15.5 oz can Chick Peas
1 Med. Green Bell Pepper
1 med bell pepper, red
1 med head cauliflower
28 oz can Diced Tomatoes (in Tomato juice)
1/4 tsp Pepper, black
1 (10 oz) bag Spinach, fresh
1 cup Coconut milk (light)

In a large nonstick skillet sautee the dice onions with one teaspoon assault until translucent about 5 minutes. Add the potatoes and another teaspoon of salt and saute until just translucent around the edges. Stir in the curry, brown sugar, ginger, garlic and cook until fragrant about 30 seconds. For in quarter cup of broth and scrape any toasty bits from the bottom of the pan. Transfer this onion potato mixture into the bowl of a 6 quart or larger slow cooker. To the slow cooker and the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes and their juices, pepper and salt to taste. Stir to combine. The liquid should come up about halfway up the sides of the bowl. Add more broth if necessary. Cover and cook for 4 hours on high period after the 4 hours stir in spinach and coconut milk. Cover with the lady few more minutes to allow spinach to wilt. Taste and correct salt and other seasonings as needed.

Serving Size: Makes apprix. 8 - 1.5 cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user TCRANE522.