Slow-Cooker Curried Vegetable and Chickpea Stew

This recipe is delicious. If you have a smaller family size you could make it now and freeze the leftovers for later. Serves 8-10.

Ingredients:

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 (or chicken 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

(Don’t forget your rice! Goes great over rice :D)

Directions:

For detailed directions, click here.

Serve over cooked rice

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