Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew

By Beckylynn

Ingredients

• 1 teaspoon olive oil
• 1 large onion,
• 1 tablespoon salt
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• 1/8 teaspoon cayenne pepper
• 2 cups vegetable broth
• 2 (16-ounce) cans chickpeas, drained and rinsed
• 1 medium head of cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices
• 1/4 teaspoon black pepper
• 1 cup coconut milk

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

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.