Curried Vegetable and Chickpea Stew


Yields: 8-10 servings


  • 1 tsp olive oil
  • 2 medium red or yellow potatoes, diced
  • 1 tbsp curry powder
  • 1 tbsp packed brown sugar
  • ½ tsp ground ginger
  • 3 cloves garlic, minced
  • ⅛ tsp cayenne pepper
  • 2 cups vegetable broth
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 bag mixed frozen pepper and onion blend
  • 1 large head of broccoli, chopped
  • 1 (28 oz) can diced tomatoes
  • ¼ tsp freshly ground black pepper
  • 10 oz baby spinach
  • 1 cup coconut milk


  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 tsp of the salt, and saute until translucent, about 5 minutes. Add the potatoes and 1 tsp of the salt, and saute until just translucent around the edges.
  2. Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in ¼ cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer the onion-potato mixture into the bowl of a 6-quart or larger slow cooker.
  3. Add the remaining 1 ¾ cups broth, chickpeas, broccoli, tomatoes, frozen veggies, and remaining salt. Stir to combine.
  4. Cover and cook on HIGH for 4 hours.
  5. Stir in the spinach and and coconut milk. cover and let sit for a few more minutes to allow the spinach to wilt.