Curried Vegetable Stew

(Recipe from

This stew is comfort food at its best!  Its versatility allows it to be cooked on the stovetop, in the oven, or in the crockpot. Make a double batch for quick meals during busy weeks.  It freezes well.


  • 1 tsp olive oil
  • 1 large onion, diced
  • 2 medium red or yellow potatoes, diced
  • 1 T Kosher salt (Kosher salt dissolves fast and disperses flavor quickly.)
  • 1 T curry powder
  • 1 T brown sugar
  • 1 inch piece of fresh ginger, peeled and grated (approx. 1 T)
  • 3 garlic cloves, minced
  • 1/8 tsp. cayenne pepper
  • 2 C vegetable broth
  • 31 oz. 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 oz. can diced tomatoes
  • 1/4 tsp black pepper
  • 1 10 oz. bag of baby spinach
  • 1 C coconut milk

Preparation Steps

  1. Saute onion and 1 tsp salt in oil over medium heat, about 5 minutes.
  2. Add potatoes and 1 tsp salt and sauté until translucent around the edges.
  3. Stir in the curry powder, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds.
  4. Pour in 1/4 C broth and scrape the toasty bits from the bottom of the pan.
  5. Transfer the mixture to crock-pot, or dutch oven, or continue in dutch oven on the stovetop.
  6. Add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes, pepper, and final tsp. of salt. Stir to combine. (NOTE: Liquid should come half-way up the sides. Add more broth, as necessary.)
  7. Cover and cook for 4 hours, on high, in the crock-pot, or 45-60 minutes,  baked in a 350 degree oven, or simmer over low heat on the stove-top for 45-60 minutes. (Until the potatoes are tender.)
  8. Add the spinach and coconut milk and stir until the spinach has wilted. Serve over pasta, rice, or couscous.