When I visit the farmers market, I sometimes buy way more produce than I can possibly eat before it starts to go bad. This is a great dish for clearing out the fridge. I lovingly refer to it as "Curry Kitchen Sink Stew." Carrots or yellow potatoes could be added or substituted for the sweet potatoes and the kale could be switched out for spinach or even rainbow chard. Experiment and consider omitting or adding veggies you think might work with these flavors.
It's a Meatless Monday staple, vegan, gluten free and dairy free.
Another great thing about this recipe is that it makes plenty! It's a great dish for a potluck or for freezing half for later. Cut it in half if you'd like less.
Vegan Curry Veggie StewIngredients:
- 1 tsp olive oil
- 1 large onion, diced
- 1tbsp sea salt
- 1 1/2 tbsp curry powder
- 1 tsp ground ginger
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 2 cups vegetable stock
- 2 cups pumpkin puree (canned or homemade)
- 2 (16-oz) cans chickpeas, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 head of cauliflower, cut into florets
- 4 medium sweet potatoes, diced
- 1 (28-oz) diced tomatoes with juice
- 1 cup coconut milk
- 12 oz kale, torn
- 1/4 tsp pepper
1. Add the vegetable stock, pumpkin puree, curry, brown sugar, ground ginger and garlic to the crockpot and stir.
2. In a skillet, heat the oil and sauté the onion with the sea salt until translucent. Pour into the crockpot.
4. Add the coconut milk, bell peppers, cauliflower, sweet potatoes, tomatoes and chickpeas to the crockpot. Stir
5. Cook on High for approximately 4 hours, adding stock as needed.
6. Remove the ribs from the kale and tear into large pieces. Add the kale to the crockpot. Stir to incorporate. Once the kale has wilted, taste and add spices if needed.
Serve alone, over quinoa, basmati rice, couscous or orzo pasta.
Note: I haven't had trouble freezing this, but some say to omit the coconut milk when freezing and add it instead when you warm it up because it may separate.