The Super Easy Vegan Slow Cooker Cookbook: 100 Easy, Healthy Recipes That Are Ready When You Are by Toni Okamoto

Author:Toni Okamoto [Okamoto, Toni]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-05-22T21:00:00+00:00

CURRIED VEGETABLE STEW

VARIATION ON VEGETABLE STEW

Spices and canned coconut milk take a simple vegetable stew to new heights of flavor. Cumin, ginger, and turmeric, found in curry powder, are highly nutritious and full of disease-fighting antioxidants, so don’t be afraid to play around and add more if you like your food spicy. SERVINGS: 4

GLUTEN-FREE

SOY-FREE

NUT-FREE

BUDGET-FRIENDLY

PREP TIME: 15 MINUTES

COOK TIME: 6 TO 8 HOURS

1 (28-ounce) can diced tomatoes, with juice

1 (15-ounce) can chickpeas, drained and rinsed

1 (15-ounce) can coconut milk

1 head broccoli, separated into florets

2 medium potatoes, diced

1 green bell pepper, diced

1 cup stemmed chopped kale

1 small yellow onion, diced

1 (1-inch) piece ginger, peeled and minced

1 teaspoon minced garlic (2 cloves)

2 cups Very Easy Vegetable Broth (here) or store bought

2 teaspoons curry powder

2 teaspoons brown sugar

½ teaspoon red pepper flakes

¼ teaspoon ground turmeric

Pinch salt

Cooked brown rice, for serving

1. Combine the diced tomatoes, chickpeas, coconut milk, broccoli, potatoes, bell pepper, kale, onion, ginger, garlic, vegetable broth, curry powder, brown sugar, red pepper flakes, and turmeric in a slow cooker.

2. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

3. Season with salt, and serve over brown rice.

INGREDIENT TIP: Curry powder is a generic term for a variety of spice mixes found in South Asian cuisine. The stuff you find in the spice aisle at your supermarket marked “curry powder” is usually yellow curry powder, which is a great jumping-off point. If you’re feeling adventurous, try some others, such as Madras curry, or fiery vindaloo curry for those who like it hot! Shop at an Indian or Asian grocery store, or try making your own.

PER SERVING: Calories: 623; Total fat: 30g; Protein: 21g; Sodium: 498mg; Fiber: 20g

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