Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew
The Kitchn
The Kitchn
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Ingredients

  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 medium red or yellow potatoes, diced
  • 1 tablespoon kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 1/8 teaspoon cayenne pepper, optional
  • 2 cups vegetable broth
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 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 (10-ounce) bag baby spinach
  • 1 cup coconut milk

Instructions

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