Slow Cooker Recipe: Curried Vegetable and Chickpea Stew

This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.

Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.

Ingredients:

• 1 teaspoon olive oil
• 1 large onion, diced
• 1 tablespoon kosher salt, divided
• 2 medium red or yellow potatoes, diced
• 1 tablespoon curry powder
• 1 tablespoon packed brown sugar
• 1 tablespoon peeled and grated fresh ginger
• 3 cloves garlic, minced
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups low-sodium vegetable broth, divided
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium head cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) bag baby spinach
• 1 cup coconut milk

Instructions:

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, 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. (Halve this recipe for a smaller slow cooker.)
3. ...........................................

for full recipes please see : www.thekitchn.com

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