1/3
2/3
3/3
60%
1
By thekitchn.com
Slow Cooker Recipe: Curried Vegetable and Chickpea Stew
One of our favorite stews for fall — with chickpeas, potatoes, and cauliflower in a rich coconut milk broth — that just happens to be vegan.
Updated at: Wed, 23 Apr 2025 01:19:27 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories205.8 kcal (10%)
Total Fat8.5 g (12%)
Carbs28.6 g (11%)
Sugars9.1 g (10%)
Protein7.5 g (15%)
Sodium857 mg (43%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 teaspoonolive oil
1onion
large, diced
1 tablespoonkosher salt
divided
2red potatoes
medium, or yellow, diced
1 tablespooncurry powder
1 tablespoonbrown sugar
packed
1 tablespoonfresh ginger
peeled and grated
3cloves garlic
minced
⅛ teaspooncayenne pepper
optional
2 cupslow-sodium vegetable broth
divided
2 x 15 ouncecans chickpeas
drained and rinsed
1green bell pepper
medium, diced
1red bell pepper
medium, diced
1 headcauliflower
medium, cut into bite-sized florets
1 x 28 ouncecan diced tomatoes
with their juices
¼ teaspoonfreshly ground black pepper
1 x 10 ouncebaby spinach
1 cupcoconut milk
Instructions
View on thekitchn.com
↑Support creators by visiting their site 😊
Notes
3 liked
2 disliked
Delicious
Makes leftovers
Easy
Go-to
Spicy
