Spicy Curry Vegetable Stew
Serves: 4-6 people
Prep Time: 10 minutes
Cook Time: 25-30 minutes
*Dairy-Free & Gluten Free
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
4 stalks celery, sliced into medium chunks
2 carrots, peeled and sliced into thin rounds
1 can garbanzo beans, drained & rinsed
1 red bell pepper, diced
1 large onion, diced
1 Gold Yukon potato, diced
1/2 head cauliflower, but into bite sized florets
1 28 ounce can diced tomatoes with juice
2 handfuls fresh baby spinach
1 heaping tablespoon curry powder
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
2 1/4 cups chicken broth (organic if possible)
1 1/4 cup coconut milk
Salt/Pepper to taste
To start, place potatoes in a frying pan with 1 1/2 cups water over high heat. Place lid on it and steam until soft, 6-10 minutes. Make sure water does not dry up and add as needed until cooked through. Remove from heat, drain, and set aside.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
*Dairy-Free & Gluten Free
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
4 stalks celery, sliced into medium chunks
2 carrots, peeled and sliced into thin rounds
1 can garbanzo beans, drained & rinsed
1 red bell pepper, diced
1 large onion, diced
1 Gold Yukon potato, diced
1/2 head cauliflower, but into bite sized florets
1 28 ounce can diced tomatoes with juice
2 handfuls fresh baby spinach
1 heaping tablespoon curry powder
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
2 1/4 cups chicken broth (organic if possible)
1 1/4 cup coconut milk
Salt/Pepper to taste
To start, place potatoes in a frying pan with 1 1/2 cups water over high heat. Place lid on it and steam until soft, 6-10 minutes. Make sure water does not dry up and add as needed until cooked through. Remove from heat, drain, and set aside.
In a large dutch oven or soup pot, heat olive oil over medium-high heat. Add onion & garlic, sautéing 3-4 minutes.
Add celery and carrots, stirring to combine. Saute another 3-4 minutes.
Add cauliflower and bell pepper, stirring to combine. Saute another 5-6 minutes, or just until veggies start getting soft but still have a bite.
Add curry powder, brown sugar, cayenne pepper, and a GOOD dash of salt & pepper. Stir well to combine.
Add diced tomatoes, garbanzo beans, and potatoes; stir gently.
Turn heat up to high and pour in chicken broth and coconut milk. Stir well. Once it starts coming to a rolling boil, turn heat down to low. Give it a quick taste test with a spoon to see if it needs more salt or pepper.
It it doesn't look like it has enough broth, or seems as if the veggies have taken over the entire pot, add a little more broth and coconut milk.
Toss spinach into pot and stir. Put lid on it and let it simmer 10-15 minutes or until ready to serve.
DELICIOUS! I served it with warm naan bread on the side, and it was simply heavenly! Enjoy!
It it doesn't look like it has enough broth, or seems as if the veggies have taken over the entire pot, add a little more broth and coconut milk.
Toss spinach into pot and stir. Put lid on it and let it simmer 10-15 minutes or until ready to serve.
DELICIOUS! I served it with warm naan bread on the side, and it was simply heavenly! Enjoy!
