This curry is so warming and delicious and makes the perfect meal on a chilly winter day. Sometimes I'll make a batch of it on a Sunday evening and re-heat it throughout the week in a saucepan for a quick weeknight meal.
This root vegetable is all sorts of good for you. It's made with protein & fiber-rich organic chickpeas and quinoa which also contain healthy minerals like iron & manganese. Then there are all of the vegetables: baby spinach, fresh green beans, carrots, bell pepper and white onion which add an assortment of vitamins and minerals. Potatoes make a nice addition to this curry as it's a great source of potassium, iron, vitamin C and vitamin B6. Then we have the spices like inflammation-fighting curry powder, fresh garlic, jalapeño and fresh ginger. All of these foods combined make for one very healthy, delicious & warming winter stew.
Makes: 8 servings
What You'll Need
Two cups vegetable broth
One 28-ounce can diced tomatoes with their juices
One 14-oz can of chickpeas, drained and rinsed
One can light coconut milk
Five cups raw baby spinach
Two cups green beans, chopped into 1-inch pieces
Two large carrots, thinly sliced
Two russet potatoes, peeled and diced
One red bell pepper, seeded and diced
One yellow bell pepper, seeded and diced
One medium white onion, diced
One jalapeño pepper, seeded and minced
One Tablespoon fresh ginger, peeled and grated
Three garlic cloves, minced
Two Tbsp. olive oil
Two Tbsp. curry powder
Two teaspoons brown sugar
One Tablespoon salt
Quinoa or brown rice to serve with it (optional but recommended)
Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Sauté the diced onion and minced jalapeño pepper 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 continuously.
Stir in the curry powder, brown sugar, ginger and garlic. 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 all ingredients.
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 separate cooking pot or rice cooker (I use quinoa and it is 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 along with your grain of choice.
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