Slow Cooker Curried Vegetable and Chickpea Stew

thekitchn.com

Marti V

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

⅛ 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

¼ teaspoon freshly ground black pepper

1 (10-ounce) bag baby spinach

1 cup coconut milk

Directions at thekitchn.com

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