by Debra Wysopal

This one is perfect for those of you with CSA shares; I make this when the veggies really start piling up in my fridge. This makes a lot of curry, so if you have a smaller slow cooker, halve the recipe. You can use any variation of veggies in here – I use whatever I have on hand. My go to’s are butternut squash, sweet potato, parsnips and hearty greens. I had spinach on hand, so that went into the pot today. I like a sweeter curry, so I use sweet curry and sugar, you can easily do this with a spicy curry powder as well (keeping the sugar). The key to this dish is finding the best curry powder you can. I use Penzey’s or Kalustyan’s. Just make sure yours is fresh and flavorful, otherwise the this dish won’t work.I serve with quinoa or over a simple white rice.

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )


  • 1 teaspoon olive oil
  • 2 large onions, quartered
  • 1 tablespoon kosher salt, divided
  • 1 large sweet potato or cubed butternut squash
  • 1 tablespoon curry powder
  • 2 tablespoons packed brown sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cloves garlic, minced
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups low-sodium vegetable broth, divided
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 (28-ounce) can diced tomatoes with juice
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 1 (10-ounce) bag baby spinach or head of collard greens or kale, stemmed
  • 1 can coconut milk with cream
  • A few handfuls of cashew nuts or peanuts (optional)


  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.  

  2. Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker.

  3. Add the remaining 1 3/4 cups broth, veggies, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook on the HIGH setting for 4 hours.

  4. Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. 



Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.

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