Monday, April 9, 2012

Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn

Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn found on SlowCookerFromScratch.com
A vegan vegetable and chickpea stew with just enough curry flavor.  (Photo from The Kitchn.)

Don't you agree that this Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn looks like a great Meatless Monday dish to make in the slow cooker?  The stew is flavored with things like onions, garlic, curry powder, brown sugar, ginger, and jalapenos, and includes vegetables like potatoes, tomatoes, cauliflower, green pepper, and spinach to go with the chickpeas.  No worries though if you don't have exactly the ingredients listed in the recipe; this is a great clean-out-the-fridge dish. 

Ingredients for this recipe:
Olive oil, onion, potatoes, salt, curry powder, brown sugar, ginger, garlic, cayenne pepper, vegetable broth, chickpeas, green bell pepper, red bell pepper, cauliflower, tomatoes, black pepper, baby spinach, coconut milk.

I hope you enjoy trying this from-scratch slow cooker recipe!  Use this link to get the recipe for Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn.

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If you come back and leave a reaction (after you've tried the recipe), that feedback helps other readers to know which recipes they might like to try.  Thanks!

More Meatless Ideas in the Slow Cooker:
Artichoke Vegetable Stew with Egg Lemon Sauce from On Top of Spaghetti 
Asian Corn Cabbage Vegan Soup from Healthy Slow Cooking
Bombay Potatoes from Kayotic Kitchen
Chana Dal with Spinach from Everyday Maven
Dried Beans Cooked in the Slow Cooker from Kalyn's Kitchen
Vegan Chinese Barbecued Tofu and Vegetables from Fat Free Vegan Kitchen
Vegan Fiesta Baked Beans from 365 Days of Slow Cooking
Vegan Lentil Quinoa Taco Filling from Healthy Slow Cooking
Vegan Lentil Sloppy Joes from A Veggie Venture
Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn's Kitchen  

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2 comments:

Moderne Shellac said...

Followed directions, explicitly, for cooking in oven, 350F for 2 hours. Thought it was a bit long but decided to trust the recipe. Ended up with mush. Very disappointed. Hate to be negative but wanted to make others aware.

Kalyn said...

Sorry it did not work for you; I know it is frustrating when a recipe doesn't turn out. I think oven temperatures can vary quite a bit, and I notice the directions say "Two hours or until vegetables are tender." Wish you had tried it in the slow cooker.

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