This creamy coconut curried stew is a perennial favourite in the house. It's full of tender vegetables and chickpeas, along with warming flavours of ginger and garlic- and it's vegan !!!!
- 1 tbsp cooking oil
- 1 meduim onion, diced
- 1 tbsp salt
- 2 medium potatoes, diced
- 1 tbsp curry powder
- 1 tbsp packed brown sugar
- 1 tbsp peeled and grated fresh ginger
- 3 cloves garlic, minced
- ⅛ tsp cayenne pepper, optional
- 2 cups vegetable broth, divided
- 2 cans chickpeas, drained and rinsed
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium cauliflower, cut into bite-sized florets
- I can chopped tomatoes
- ¼ tsp ground black pepper
- 1 bag (10 ounce) baby spinach
- 1 can coconut milk
Heat oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 tsp salt and sauté until translucent about 5 minutes. Add the potatoes and 1 tsp salt, and sauté until just translucent around the edges.
Stir in curry powder, brown sugar, ginger, garlic and cayenne (if using) and cook until fragrant about 30 seconds. Pour in ¼ cup of vegetable broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the slow cooker.
Add the remaining 1¾ cups vegetable broth, chickpeas, bell peppers, cauliflower, chopped tomatoes, pepper and remaining 1 tsp salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more vegetable broth when needed. Cover and cook for on HIGH setting for 4 hours.
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 cuscous or rice.
**Smaller slow cooker: Cut this recipes in half for a smaller slow cooker