Curry Veggie Stew

This dish is a nice January comfort food for me.

It makes a lot! My fiance (that's right, we got engaged, woohoo!) and I ate this for dinner and a few of lunches each and didn't get sick of it. I'd freeze some next time for quick, easy to go lunches.

1 tsp olive oil

1/2 an onion, chopped up

2 Yukon Gold potatoes, diced

2 carrots, sliced

3 cloves of garlic, minced

4 tsp curry

3 tsp brown sugar

1 chunk of peeled and grated ginger (put as much or as little as you want)

1/2 tsp cumin

1 tsp Garam Masala

1 jalapeno, seeded and minced

1 cup vegetable broth

1 medium sized head of cauliflower, bite-size florets

1 green pepper, chopped

1 16 ounce can of chickpeas, drained and rinsed

1 28 ounce can of diced tomatoes with juice

1 cup coconut milk

6 ounces baby spinach

sea salt and fresh ground black pepper

In a wok, sauté the onions, potatoes, carrots, and garlic in olive oil with a bit of sea salt until the veggies get softish, about 10 mins. Then stir in all the spices, ginger, sugar, and jalapeno.

Add the vegetable broth and the cauliflower. Put the lid on for a bit so it steams the cauliflower and finishes cooking the harder veggies.

Add the green peppers, stir it up for bit. Then add chickpeas, tomatoes, and coconut milk. Put the lid on and let it cook for a couple minutes.

Toss in the spinach and stir it around until it wilts nicely.

Salt and pepper to taste.

I served it over basmati rice but I'm sure it would work in a roti or over orzo pasta.