Vegan Chickpea & Vegetable Curry Stew ~ Meatless Monday

The slow cooker has officially been dusted off.  I love making slow cooker meals on Sunday because they require very little work, you have the rest of the day to relax and you have meals for the next few days.  This flavourful Vegan Chickpea and Vegetable Curry Stew will not disappoint!

My favourite meal at an Indian restaurant is chana masala.  I originally wanted to make that but didn’t have any garam masala.  Plus I wanted something a little more hearty.  This recipe has very similar flavours and is so easy to make. Just throw it all in a slow cooker and voila!  It makes a fabulous vegan meal for your next Meatless Monday.Vegan Chickpea & Vegetable Curry Stew - www.thehappyhealthfreak.com

Vegan Chickpea & Vegetable Curry Stew
Serves 8
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Ingredients
  1. 1/2 Tbsp olive oil
  2. 1 medium white onion, diced
  3. 1 Tbsp curry powder
  4. 1 Tbsp coconut sugar (or any type of sugar)
  5. 1 Tbsp fresh grated ginger
  6. 1/2 tsp cumin
  7. 1/2 tsp turmeric
  8. 1/8 tsp cayenne pepper
  9. 2 cloves of garlic, minced
  10. 4 cups low-sodium vegetable stock
  11. 1 head of cauliflower, cut into small florets
  12. 1 15 oz can chickpeas, drained and rinsed
  13. 2 medium potatoes, cubed
  14. 2 fresh tomatoes, diced or 1 can of diced tomatoes
  15. 1 bell pepper, diced
  16. 1 cup fresh or canned corn
  17. 3 cups fresh spinach
  18. 1/2 cup full fat coconut milk (I used Thai Kitchen)
  19. S&P to taste
Instructions
  1. Heat olive oil in a medium frying pan, add diced onion and cook until translucent.
  2. Add a bit of vegetable stock along with the curry powder, sugar, ginger, cumin, turmeric, cayenne and garlic. Heat for a few more minutes.
  3. Transfer to slow cooker.
  4. Add remaining ingredients, except the spinach and coconut milk.
  5. Cook on LOW for 8 hours.
  6. During the last 10 minutes, stir in the coconut milk and spinach.
  7. Serve as is or over quinoa, cous cous, rice or your favourite side dish. Enjoy!
Nutritional Info per serving
  1. 197 Calories, 34g Carbs, 8g Fat, 8g Protein, 231mg Sodium, 8g Sugar
  2. Please Note Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/

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8 Comments

  • Anonymous September 15, 2014 at 11:39 am

    Looks delish!

    Reply
  • Barbara November 13, 2014 at 1:04 pm

    My family and I thoroughly enjoyed this recipe, it will definitely become one of my standards. I made no changes to the list of ingredients; however I did revise the cooking method to suit my preference to add spices along with the onion and garlic in the hot oil. Maybe it’s all in my mind, but I think it improves and “warms” their flavor. Thank you for this delicious recipe!

    Reply
    • happyhealthfreak November 13, 2014 at 1:22 pm

      That’s great Barbara! Fabulous idea adding the spices to the onion and garlic in the oil. I am sure it enhanced the flavours nicely ๐Ÿ™‚

      Reply
  • Jeppe Rugholm December 5, 2014 at 5:14 pm

    Is it really nessery to cook the dish for 8 hours?

    Reply
    • happyhealthfreak December 5, 2014 at 6:02 pm

      Absolutely not! That’s just the slow cooker method. It could easily be done on the stove too ๐Ÿ™‚

      Reply
  • Sheila July 13, 2017 at 10:55 pm

    If I use dry chickpeas, do I have to cook them before adding?

    Reply
    • happyhealthfreak July 13, 2017 at 11:00 pm

      I haven’t tried it, but assuming the beans are fresh (not older than 12 months) and you pre-soak them, I think it would work.

      Reply

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