Prep time
10 mins
Total cook time
45 mins
Serves
5 people
Level
Easy
About the recipe
A wonderful winter meal with its hearty veggies, protein rich chick peas, and carrot, coco, and curry medley. Serve this as a stew with a side of bread or over delicious jasmine rice. This meal is gluten free and vegan too!
Ingredients
Starters to sauté
- 1 onion diced
- 3 garlic cloves diced
- 4 carrots cut in thinner round slices
- ½ teaspoon of fresh or powered ginger
- 1/2 tsp cumin
- 1 tsp curcuma
- 5 tsp salt
- 1,5 tsp curry
- ½ tsp red pepper
- ½ tsp pepper
Fillers for slow cook
- 1 ¼ cup (300 mL) of broth (or just use water)
- 200 mL of high fat coconut cream
- 500 g of canned chick peas
- 3 large handfuls of fresh spinach or kale
Extra
- Eat this with a side of fresh bread or on top of jasmine rice.
Preparation
- Sauté the onions in a large pot.
- Add the rest of the “Starters to sauté” to the pot, mixing.
- Let cook on medium low heat, for about 10 minutes stirring occasionally.
- Add the broth and coconut cream, mix.
- Add the chick peas and greens, mix.
- Cook on low heat for about 20-30 minutes, stirring every 10 minutes.
- Taste and adjust seasonings as needed. If you feel there is not enough liquid, then feel free to add more water, coconut cream, or broth. This is not a soup style recipe so there should not be a lot of liquid like a normal soup.
Serve as a stew with a side of bread for dipping or over some jasmine rice.
