This warming, healthy and delicious Curried Vegetable Stew is the ultimate clean, nourishing meal. It’s a vegan, gluten free one-pot meal with cauliflower, chickpeas and greens in a creamy curry-flavored coconut sauce.
In addition to being an easy meatless meal, this stew is flavorful, wholesome and nourishing. I originally adapted the recipe from TheKitchn, and it has since become a family favorite. It has a great blend of spices and a healthy dose of vegetables in a coconut-infused broth.
First I made this recipe as written, then I made some improvements in subsequent batches. The original recipe ended up with far too much liquid for our taste (more soup than stew), so I cut that down dramatically. I also used red peppers for their natural sweetness, and substituted fire roasted tomatoes to add another layer of flavor.
You can make this in a slow cooker (directions below), but I usually go the stovetop route to make it a one pot meal. Serve it on its own as-is, or label it over rice, quinoa or your favorite grain. It’s a light, easy and flavorful autumn meal.
If you prefer to used cooked chickpeas instead of canned, follow my tutorial here.
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Food Photography and Styling by Kelly Jaggers
Curried Vegetable Stew
- 1 tbsp olive oil
- 1 whole large onion, diced
- 2 1/2 tsp kosher salt, divided
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 inch piece fresh ginger, peeled and grated (about 1 tbsp)
- 3 whole garlic cloves, minced
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (if you're spice sensitive, omit)
- 1/2 cup vegetable broth
- 6 whole baby yellow potatoes, diced
- 3 1/2 cups chickpeas, drained and rinsed
- 2 whole red bell peppers, diced
- 1 head of cauliflower, cut into bite sized florets
- 28 oz fire roasted tomatoes
- 10 oz baby spinach or baby kale
- 13.5 oz coconut milk, full fat
- Cooked rice, quinoa or grains for serving (optional)
- Heat the oil in the bottom of a large soup pot over medium heat. Add the onion and 1 tsp of salt and sauté until translucent, about 5 minutes.
- Add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds. Pour in 1/2 cup of vegetable broth and scrape up and brown bits from the bottom of the pan.
- Add the potatoes, chickpeas, peppers, cauliflower, tomatoes (with the juice) and an additional 1 1/2 tsp of salt. Stir to combine and bring to a boil. Cover and simmer over for 45 - 60 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the coconut milk. Add the baby spinach or kale and stir until the greens have wilted slightly. Add more salt and pepper to taste, if desired. Serve warm as-is or over your choice of cooked rice.
Slow Cooker Instructions:
- Heat oil in a large skillet over medium heat. Add the onion and 1 tsp of salt and sauté until translucent, about 5 minutes. Add the potatoes and an additional tsp of salt. Sauté until the potatoes turn slightly translucent around the edge.
- Add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds. Pour in 1/2 cup of vegetable broth and scrape up the brown bits from the bottom of the pan.
- Transfer the potato/onion mixture to a 6 qt (or larger) slow cooker. Add chickpeas, peppers, cauliflower, tomatoes (with the juice), and an additional 1 1/2 tsp salt. Stir to combine.
- Cover and cook for 4 hours on high heat. Add the coconut milk and baby spinach or kale and stir until the greens have wilted slightly. Add more salt and pepper if desired.
- Serve warm as-is or over your choice of cooked rice.