If you’re looking for a healthy curry with loads of fiber, flavor and color – this is just for you! Prepping ahead of time will save you on a crazy weeknight, allowing you to serve your family a delicious healthy dinner. You’re bound to love the leftovers for lunch, too! Enjoy!
Vegan Chickpea Curry
Yield: 10 servings
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 2 yellow potatoes, diced
- 1 teaspoon salt, divided
- 2 tablespoons curry powder
- 1 tablespoon brown sugar
- 2 tablespoons fresh chopped ginger
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- Two 15-oz cans chickpeas, drained and rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium head of cauliflower, cut into bite-size pieces
- 1 cup frozen peas
- 28-oz can diced tomatoes, with juice
- 2 cups vegetable broth
- 10-oz bag fresh baby spinach
- 13-oz can light coconut milk
- Heat oil in skillet over medium heat. Cook onion for 5 minutes. Add potatoes, 1/2 teaspoon salt, curry powder, brown sugar, ginger, garlic and cayenne – cook about 1-2 minutes. Pour in 1/4 cup vegetable broth and scrape up bits from the bottom of the pan. Remove from heat and let cool.
- In a large 2-gallon freezer bag, place chickpeas, bell peppers, cauliflower, peas, diced tomatoes, remaining vegetable broth and sauce made in step #1.
- Freeze for up to 4 weeks.
- When ready to prepare, empty bag contents into large slow cooker. Cook on high for 6-8 hours, or until vegetables are tender. You might need to add more vegetable broth.
- During last 10-15 minutes of cooking time, stir in baby spinach and coconut milk. Heat thoroughly. Serve warm.