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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: Sun, 23 Aug 2026 02:51:17 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories207.5 kcal (10%)
Total Fat8.5 g (12%)
Carbs28.8 g (11%)
Sugars9.1 g (10%)
Protein7.7 g (15%)
Sodium670.4 mg (34%)
Fiber6.9 g (25%)
% 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
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Notes
3 liked
2 disliked
Delicious
Makes leftovers
Easy
Go-to
Spicy
