Autumn Vegetable & Chickpea Curry Stew

I bought all of this fresh produce yesterday at the farmer’s market for only $30 bucks. Who says eating healthy, organic food has to be expensive? This food will make a LOT of meals for myself and my boyfriend this week. First up? This lovely Autumn Vegetable & Chickpea Curry Stew. It’s really delicious and a little spicy with a beautiful aroma (it’s more of an indian curry). It makes a big pot full of stew so you can make it on a Sunday and re-heat throughout the week. Bon Appetite!

Makes: About 8 servings 

What You’ll Need:

• 2 cups vegetable broth
• 1 14-oz can of chickpeas, drained and rinsed
• 1 can light coconut milk
• 1 28-ounce can diced tomatoes with their juices
• 1 jalapeno chili, seeded and minced
• 2 cups chopped green beans, chopped into 1-inch pieces
• 2- 3 large carrots, thinly sliced
• 2 russet potatoes, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 white onion, diced 
• 5 cups raw baby spinach
• 1 Tablespoon fresh ginger, peeled and grated
• 3 garlic cloves, minced
• 2 Tbsp olive oil
• 2 Tbsp curry powder
• 2 teaspoons brown sugar
• 1 Tablespoon salt
• Quinoa or brown rice to serve with it 

To Make: Heat 1 Tablespoon olive oil in a dutch oven over medium heat. Sauté the diced onion and jalapeño with one teaspoon of salt for 5 minutes, stirring regularly to avoid burning. Add the diced potatoes, carrot and another Tablespoon of olive oil and another teaspoon of salt. Sauté for 5 more minutes, stirring regularly. 

Stir in the curry powder, brown sugar, ginger and garlic and mix spices. Immediately add vegetable broth, chickpeas, diced bell peppers, chopped green beans, diced tomatoes with their juices and the final teaspoon of salt. Stir to combine.

Cover and cook for 90 minutes, removing the lid and stirring every 30 minutes. During this time period, cook any grain or pilaf you choose in a seperate cooking pot or rice cooker (I used quinoa and it was dee-licious). 

Add spinach and coconut milk. Cover with lid and cook for an additional 5 minutes to allow the spinach to wilt. 

Serve in bowls over a bed of quinoa. I hope you love it as much as we do! 🙂