Category
Side Dishes
Servings
8
Ingredients
- 1 t extra-virgin olive oil
- 1 yellow onion, medium dice
- 1 T sea salt, divided
- 2 red potatoes, medium dice
- 3 gloves garlic, minced
- 1 T curry powder
- 1 T fresh ginger, peeled, grated
- 1 T brown sugar
- 2 c vegetable stock
- 2 (15-oz) cans chickpeas, drained, rinsed
- 1 (28-oz) can diced tomatoes with juice
- 1 green pepper, medium dice
- 1 red pepper, medium dice
- 1 bag cauliflower florets
-
¼ t freshly ground black pepper
- 1 (10-oz) bag baby spinach
- 1 c coconut milk
Directions
Set to "sear" and add oil. When hot, add onions with a pinch of salt. Sauté until onions are translucent. Add potatoes and another pinch of salt and sauté for an additional 2-3 minutes. Add garlic, curry powder, ginger, and brown sugar. Cook for 30 seconds. Pour in vegetable stock, stirring on the bottom of the pot to release any bits. Add chickpeas, tomatoes with juice, peppers, cauliflower, salt, and fresh ground black pepper. Stir.
- Cover with glass lid. Set to "slow cook" and adjust for 4 hrs. When done, add spinach and coconut milk. Cover and allow the spinach to wilt. Serve.
