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Curried Vegetable and Potato Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups frozen diced potatoes
  • 1 (16-ounce) bag frozen mixed vegetables
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Add the frozen diced potatoes, frozen mixed vegetables, chickpeas, coconut milk, vegetable broth, curry powder, garlic powder, salt, and black pepper to the slow cooker.
  • Stir everything together until the curry powder is evenly distributed through the liquid.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.

Notes

Stir the stew once halfway through if you are home, but it is not required. The coconut milk keeps the broth slightly creamy even after hours of cooking. Leftovers thicken in the fridge, so add a splash of broth or water when reheating. For a milder flavor, start with one tablespoon of curry powder and add more at the end if needed.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker