Kelly Rossiter
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After two not so successful forays into using my new crock pot, I figured it was time to actually follow a recipe and do it right. I really wanted to make something vegetarian this time and see how the vegetables fared. When I added vegetables with the chicken breasts the first time I used the crock pot, I found them a bit over-cooked.
I was really looking forward to trying my pot out on a Monday when I'm always busy. I normally rush home from my piano lesson and have to throw something together quickly before I dash out to my exercise class. More often than not I get dinner to the table ten minutes before I'm due to leave. This week I came home, calm in the knowledge that dinner was bubbling away, ready whenever I was.
I must say, however, that the cauliflower was still over-cooked. I think next time I would put it in after two hours, rather than right at the beginning. Like most stews, this was better the second day. Luckily the recipe makes quite a lot, so we had it for lunch the next day. There was quite a lot of liquid in this dish, so you could always add a bit more stock and turn it into a chickpea soup.
If you don't have a crock pot, you could easily make this as a One Pot Meal. I think cooking it for about an hour would be fine.
Curried Vegetable and Chickpea Stew
1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green 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. Saute the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and saute 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.
- Add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt to the slow cooker. 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 salt and other seasonings as needed.
From The Kitchn
Difficulty Level: Easy
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