What's Cooking Wednesday: Curried Vegetable and Chickpea Stew

To be honest, not too much cooking took place last week, so over the weekend I decided that I needed to better. I made this curried vegetable and chickpea stew in the slow cooker that I had pinned a long time ago.  It's very hearty, so definitely better for a fall meal, but it is delicious and easy.  It also has lots of vegetables.  I didn't halve the recipe, so I've been eating this for lunch and dinner all week; however, it's supposed to  freeze really well, so I think maybe it's time to pop some portions in the freezer. 

Curried Vegetable and Chickpea Stew*

Serves 8 - 10
Adapted from Cooking Light
1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled, and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 cups vegetable broth
2 (16-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
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust the salt and other seasonings as needed.

Have you been cooking anything good lately?  I really struggle with figuring out what to make, which I think is part of the problem why I struggle with meal planning.

*Recipe from here.

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