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Curried Vegetable And Chickpea Stew Recipe

Ingredients

How to make it

  • Heath the oil in a skillet over medium heat. Saute the onion with one teaspoon of salt 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 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.
  • Stove-Top Version - Instead of cooking in a slow cooker, simmer the stew over low heat on the stove top in a large Dutch oven or soup pot for 45 - 60 minutes or until potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.

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  • NPMarie 9 years ago
    Sounds delicious!
    Welcome to Group Recipes!
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