Name: Curried Vegetable Stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 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)