Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker.
Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook on the HIGH setting for 4 hours.
Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.
RECIPE NOTES & TIPS:
Recipe from thekitchn.com
Nutrition Facts
Slow Cooker Curried Vegetable and Chickpea Stew
Amount Per Serving
Calories 255Calories from Fat 75
% Daily Value*
Total Fat 8.3g13%
Saturated Fat 4.7g24%
Sodium 836.7mg35%
Total Carbohydrates 38.8g13%
Dietary Fiber 10.8g43%
Sugars 9.8g
Protein 10.4g21%
* Percent Daily Values are based on a 2000 calorie diet.
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