(Recipe from thekitchen.com)
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
- Saute onion and 1 tsp salt in oil over medium heat, about 5 minutes.
- Add potatoes and 1 tsp salt and sauté until translucent around the edges.
- Stir in the curry powder, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds.
- Pour in 1/4 C broth and scrape the toasty bits from the bottom of the pan.
- Transfer the mixture to crock-pot, or dutch oven, or continue in dutch oven on the stovetop.
- 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.)
- 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.)
- Add the spinach and coconut milk and stir until the spinach has wilted. Serve over pasta, rice, or couscous.