Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Parents Magazine

Gallery

Recipe Summary test

active:
30 mins
total:
4 hrs 30 mins
Servings:
14
Yield:
14 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Turn 6-to 7-quart slow-cooker to high-heat setting. Add oil, onion, and garlic to the crock to cook while preparing remaining vegetables.

    Advertisement
  • Add cauliflower, sweet pepper, fire-roasted tomatoes, 1 can chickpeas, curry paste, curry powder, ginger, and salt. Stir in coconut milk and vegetable broth. Cook 3 hours. Stir in quinoa, cook for 15 minutes. Add kale and remaining can chickpeas. Cook for 15 minutes or until quinoa is tender. Serve with lime wedges, if desired.

Tips

Turning on the slow-cooker right when you begin prepping the vegetables gives the onion a little extra time to soften.

Get It to the Party

Transport this stew in the slow-cooker. Plug the appliance in at the potluck to keep the stew warm.

Nutrition Facts

303 calories; fat 14g; saturated fat 9g; carbohydrates 36g; mono fat 2g; poly fat 1g; insoluble fiber 7g; sugars 6g; protein 9g; vitamin a 3607.4IU; vitamin c 68.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.4mg; folate 124.6mcg; sodium 761mg; potassium 474mg; calcium 86mg; iron 3.2mg.
Advertisement