Curried Vegetable and Chickpea Stew
- 1 teaspoon olive oil
- 1 large onion, diced
- 2 all-purpose potatoes, peeled and diced
- 1 Tablespoon salt
- 1 Tablespoon curry powder
- 2 teaspoons brown sugar
- 1 Tablespoon ginger, peeled and grated
- 3 garlic cloves, minced
- 1 jalapeno chili (or other hot chili), seeded and minced
- 2 cups vegetable broth
- 2 (16-ounce) cans chickpeas, drained and rinsed
- 1 green 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
- 10-ounces baby spinach
- 1 cup coconut milk
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- All-purpose potatoes (2)
- Baby spinach (10 ounces)
- Cauliflower (1 medium head)
- Chickpeas (2 (16-ounce) cans)
- Ginger (1 Tablespoon)
- Green bell pepper (1)
- Jalapeno chili (1)
- Onion, large (1)
- Tomatoes with their, juices (1 (28-ounce) can)
- Canned Goods
- Coconut milk (1 cup)
Vegetable broth (2 cups)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Brown sugar (2 teaspoons)
- Curry powder (1 Tablespoon)
- Garlic cloves (3)
- Olive oil (1 teaspoon)
- Salt (1 Tablespoon)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 24, 2008 (4 years ago).
68 people saved this recipe.
