Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew — Recipes from the Kitchn

Rosemary Ivic

Scir Leah Saint

1 large onion, diced

2 medium red or yellow potatoes, diced

1 tablespoon kosher salt

1 tablespoon curry powder

1 tablespoon brown sugar

1-inch piece ginger, peeled and grated (about 1 tablespoon)

3 garlic cloves, minced

⅛ 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

¼ teaspoon black pepper

1 (10-ounce) bag baby spinach

1 cup coconut milk

Directions at copymethat.com

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