Crockpot Chickpea Veggie Curry Stew

I’m realizing more and more that we’re kind of snobs about the food we cook. We’ll eat anything and everything that fits our diet but for something to make the elite status of Binder Worthy, we have to reeeeeaaaaally like it. And we reeeeeaaaaaally like this Curry Stew.

It’s so easy, so cheap, and so flavorful! It’s a spin off of a recipe from the Cooking Light Slow Cooker Cookbook, but I omitted several ingredients that I felt were weird for a curry based dish. I’m always thrilled when I can simplify a dish and it can still be rock solid good. So, without further ado, here’s the recipe with an explanation of how Cooper helped!

First we prepped our first round of veggies. I chopped the onion and carrot and Cooper taste tested.

Then Cooper helped prep the curry powder, coconut palm sugar, ginger, and garlic in a bowl for the sautee pan. He didn’t grate the ginger but he loved tapping the microplane onto the edge of the bowl to get the shavings to fall off.

Next, while everything was sauteing in the pan, Cooper “helped” open the can of tomatoes and cans of chickpeas [bonus points if you soak and cook your own ahead of time, we were not on our A-game]. He also loaded the diced potatoes into the crock pot, dumped in the broth, and topped everything with salt and pepper. If Emery had wanted to help, I would have had her dice these potato sticks I cut.

After it was done cooking, he added the coconut milk as well!

Hope you guys love this simple recipe! Let me know what you think if you try it!

Crockpot Chickpea Veggie Curry Stew
Serves 6
vegetarian and vegan option
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Cook Time
6 hr
Cook Time
6 hr
Sautee Ingredients
  1. 1 TB coconut oil
  2. 1 1/2 cups chopped yellow onion
  3. 1 cup sliced carrots, 1/2 inch thick
  4. 1 TB curry
  5. 1 tsp coconut palm sugar
  6. 1 tsp grated peeled ginger
  7. 2 garlic cloves, minced
Straight to the Crockpot Ingredients
  1. 3 cups cooked chickpeas
  2. 1 1/2 cups cubed yukon gold potatoes
  3. 1 can [14.5 oz] diced tomatoes, undrained
  4. 14 oz broth [chicken, beef, or veggie]
  5. 1/2 tsp salt
  6. 1/4 tsp pepper
Right before Serving Ingredients
  1. 1 cup light coconut milk
  2. cilantro
Instructions
  1. Heat oil in large cast iron skillet over medium heat. Add onion and carrot; cook about 10 minutes or until tender.
  2. Add curry powder, coconut palm sugar, ginger, and garlic. Cook 1 minute more, stirring constantly.
  3. Meanwhile, rinse and drain chickpeas and dice potatoes. Add both to crockpot. Add can of undrained tomatoes, broth, salt, and pepper.
  4. Once finished cooking, place curry mixture in crock pot. Stir everything together and cook on LOW for 6 hours or until veggies are tender.
  5. Before serving, stir in coconut milk and top with cilantro. Salt liberally.
Notes
  1. I'm a big advocate for salting curries well. If you do too little, the dish isn't flavorful enough - it truly enhances the curry flavor! So if you taste this and it doesn't rock your world, add more salt ;-)
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