Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew

Slow Cooker Vegetable Stew

This is my new favorite Slowcooker Stew AND there are INSTANT POT instructions at the bottom!

This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.

And by adding 1TB organic turmeric I also give it extra anticancer properties.

Prep Time 15 mins

Cook Time 4 hrs 17 mins

Total Time 4 hrs 32 mins

Servings 6 servings, approx. 2 cups each

Calories 274 kcal

Author Beachbody

Ingredients

1 tsp. olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

2 cloves garlic, coarsely chopped

2 cups low-sodium organic vegetable broth

1 (14.5-oz.) can diced tomatoes, no added salt

2 15-oz. cans chickpeas (garbanzo beans), drained, rinsed

1 Tbsp. curry powder

1 Tbsp. pure maple syrup

1 Tbsp. fresh ginger, finely chopped

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 dash ground cayenne pepper (optional)

1 medium head cauliflower, cut into florets

1 (10-oz.) bag raw baby spinach

1 cup lite coconut milk

Instructions

Heat oil in medium nonstick skillet over high heat.

Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Place onion mixture in 3-quart slow cooker.

Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.

Add cauliflower. Mix well; cover. Cook on high for 1 hour.

Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

Turn 6-quart Instant Pot to high sauté setting.

Heat oil to hot.

Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add broth, tomatoes, chickpeas, curry powder, maple syrup, ginger, salt, black pepper, cayenne pepper (if desired), and cauliflower. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 12 minutes.

Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.

Add spinach and coconut milk; mix well. Cover and wait for spinach to wilt, approximately 5 minutes.

Serve immediately.