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.


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)


For detailed directions, click here.

Serve over cooked rice

Moosewood’s Cauliflower Cheese Pie

By: Katie Kleino

From: Recipe Source

-----------------------POTATO CRUST-----------------------
            Butter (for greasing pan)
       2 c  Grated raw potato
     1/4 c  Grated onion
       1    Egg, lightly beaten
       1 ts Salt
       1 tb Flour
            Olive oil (for brushing)

       1 tb Olive oil
       1 lg Onion, thinly sliced
       2    Cloves garlic, finely chop
            Salt & pepper to taste
     1/2 ts Dried basil
     1/2 ts Dried thyme
       1    Med. cauliflower, coarsely
       1 c  Grated Cheddar cheese
       2    Eggs
     1/4 c  Milk
            Paprika (for sprinkling)

For directions, click here.