Curried Vegetable and Chickpea Stew

Name: Curried Vegetable and Chickpea Stew
Ingredients: 1 teaspoon olive oil; 1 large onion, diced; 2 all-purpose potatoes, diced; 1 tablespoon salt; 1 tablespoon curry powder; 1 tablespoon brown sugar; 1-inch piece ginger, peeled and grated (about 1 tablespoon); 3 garlic cloves, minced; 1/8 teaspoon cayenne pepper; 2 cups vegetable broth; 2 (16-ounce) cans chickpeas, drained and rinsed; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 medium head of cauliflower, cut into bite-sized florets; 1 (28-ounce) can diced tomatoes with their juices; 1/4 teaspoon black pepper; 10-ounces baby spinach; 1 cup coconut milk

Curried Vegetable and Chickpea Stew was pinched from <a href="http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520" target="_blank">www.thekitchn.com.</a>

INGREDIENTS

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1 teaspoon olive oil

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1 large onion, diced

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2 all-purpose potatoes, diced

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1 tablespoon salt

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1 tablespoon curry powder

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1 tablespoon brown sugar

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1-inch piece ginger, peeled and grated (about 1 tablespoon)

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3 garlic cloves, minced

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1/8 teaspoon cayenne pepper

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2 cups vegetable broth

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2 (16-ounce) cans chickpeas, drained and rinsed

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1 green bell pepper, diced

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1 red bell pepper, diced

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1 medium head of cauliflower, cut into bite-sized florets

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1 (28-ounce) can diced tomatoes with their juices

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1/4 teaspoon black pepper

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10-ounces baby spinach

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1 cup coconut milk

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