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Slow Cooker Curried Vegetable and Chickpea Stew
This recipe is easy to throw together for a hearty and healthy weeknight meal. Feel free to use different vegetables if you have others on hand or don’t like the ones the recipe calls for. It would be just as delicious with carrots, green beans, peas, sweet potato, summer/winter squash, etc.
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Prep Time 20 minutes
Cook Time 4-8 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 4-8 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
  2. Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker (if using smaller slow cooker cut recipe in half).
  3. Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours, or LOW for 6-8 hours.
  4. Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over brown basmati rice or quinoa.

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