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.

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Submitted By:

Dr. Holly Musgrove

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.

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