Curried Vegetable and Chickpea Stew
Thursday, May 9, 2019
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Full of chickpeas, potatoes, and cauliflower in a rich coconut milk broth.
Ingredients
Vegan, Gluten free
∙ Serves 8-10
Produce
1 (10-ounce) bag Baby spinach
1 medium head Cauliflower
2 (15-ounce) cans Chickpeas
3 cloves Garlic
1 tbsp Ginger, fresh
1 Green bell pepper, medium
1 Onion, large
1 Red bell pepper, medium
2 Red or yellow potatoes, medium
1 (28-ounce) can Tomatoes with their, juices
Canned Goods
1 cup Coconut milk
2 cups Vegetable broth, low-sodium
Baking & Spices
1/4 tsp Black pepper, freshly ground
1 tbsp Brown sugar, packed
1/8 tsp Cayenne pepper
1 tbsp Curry powder
1 tbsp Kosher salt
Oils & Vinegars
1 tsp Olive oil
Ingredients
Vegan, Gluten free
∙ Serves 8-10
Produce
1 (10-ounce) bag Baby spinach
1 medium head Cauliflower
2 (15-ounce) cans Chickpeas
3 cloves Garlic
1 tbsp Ginger, fresh
1 Green bell pepper, medium
1 Onion, large
1 Red bell pepper, medium
2 Red or yellow potatoes, medium
1 (28-ounce) can Tomatoes with their, juices
Canned Goods
1 cup Coconut milk
2 cups Vegetable broth, low-sodium
Baking & Spices
1/4 tsp Black pepper, freshly ground
1 tbsp Brown sugar, packed
1/8 tsp Cayenne pepper
1 tbsp Curry powder
1 tbsp Kosher salt
Oils & Vinegars
1 tsp Olive oil