Method:
- 1 medium yellow onion, diced
- 1 large shallot, diced
- 3 garlic cloves, finely diced
- 1 bunch of kale cut into strips (I used the stems too, but feel free to discard if you don’t like the stems)
- 4 good sized red potatoes (around 2 1/2-3 cups, give or take) diced
- 1 bell pepper (I used 1/2 of a yellow and 1/2 of a green bell pepper)
- 2 cups cooked chickpeas (garbanzo beans)
- 14oz can of light coconut milk
- 3 cups of vegetable broth
- 28oz can of crushed tomatoes (important to use crushed tomatoes here, not diced!)
- 1 Tablespoon of Earth Balance or other vegan butter
- a teaspoon or two of olive oil
- 1 Tablespoon curry powder
- 1/2 Tablespoon of brown sugar
- 1/2 teaspoon cayenne
- dash of cumin
- dash of turmeric
- salt and pepper to taste
Ingredients:
- Heat the vegan butter and olive oil in a large saute pan with the onion and shallot. Saute the onion and shallot for a couple of minutes until the vegetables begin to smell fragrant and look a little translucent. Add the potatoes, garlic, curry powder, cayenne, cumin, turmeric, and a little salt to the pan. Stir this potato mixture around and cook for a few minutes.
- Pour the potato onion mixture into a large crock-pot. Add vegetable broth, coconut milk, crushed tomatoes, brown sugar, pepper, and 1/2 cup of water to the crock-pot. Give the stew a good stir and cover on high for 4 hours. Taste before serving and add more salt and cayenne if desired.
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