Vegetable Curry with Chickpeas
Ingredients:
- 1medium onion, finely chopped
- 3cups peeled, chopped sweet potato
- 214-oz cans chickpeas, drained and rinsed
- 3cups cauliflower florets
- 1tbsp grated fresh ginger
- 1/4tsp ground turmeric
- 1tsp granulated garlic powder
- 1tsp mild curry powder
- 1tsp kosher salt
- 2tbsp tomato paste
- 1cup vegetable broth
- 1/4cup unsweetened coconut milk
TO ADD AT THE END
- 1/4cup unsweetened coconut milk
- 2cups packed baby spinach
- 1cup frozen, defrosted green peas
- 1lime, juiced
- 1tsp kosher salt
FOR SERVING
- rice, quinoa, cauliflower rice, naan, cilantro, flaked coconut, fresh lime juice
Preparation Instructions:
Equipment
Cooking Instructions:
SLOW COOKER INSTRUCTIONS
- Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
- Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
- Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
- Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
STOVETOP INSTRUCTIONS
- Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
- Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
- Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
.
Ingredients:
- 1medium onion, finely chopped
- 3cups peeled, chopped sweet potato
- 214-oz cans chickpeas, drained and rinsed
- 3cups cauliflower florets
- 1tbsp grated fresh ginger
- 1/4tsp ground turmeric
- 1tsp granulated garlic powder
- 1tsp mild curry powder
- 1tsp kosher salt
- 2tbsp tomato paste
- 1cup vegetable broth
- 1/4cup unsweetened coconut milk
TO ADD AT THE END
- 1/4cup unsweetened coconut milk
- 2cups packed baby spinach
- 1cup frozen, defrosted green peas
- 1lime, juiced
- 1tsp kosher salt
FOR SERVING
- rice, quinoa, cauliflower rice, naan, cilantro, flaked coconut, fresh lime juice
Preparation Instructions:
Equipment
Cooking Instructions:
SLOW COOKER INSTRUCTIONS
- Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
- Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
- Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
- Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
STOVETOP INSTRUCTIONS
- Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
- Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
- Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
.