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By thekitchn.com
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: Sat, 11 Dec 2021 23:37:39 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories257.2 kcal (13%)
Total Fat10.6 g (15%)
Carbs35.8 g (14%)
Sugars11.3 g (13%)
Protein9.3 g (19%)
Sodium1071.3 mg (54%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 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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