Vegan slow-cooked vegetable curry

Name: Vegan slow-cooked vegetable curry
Ingredients: Preparation Time: 20 minutes; Total Time: 20 minutes plus 4 hours on high or 6-8 hours on low; Serves: 6-8; Vegetable oil; 1 brown onion, small, diced; 1 red apple, diced; 2 teaspoons ginger, finely minced; 2 teaspoons garlic, minced (about 2 cloves); 1/4 curry paste -- spice level to taste; Salt, to taste; Pepper, to taste; 21 ounces (600 grams) sweet potato (about 1 medium-sized), peeled and diced into 1/2-inch (1 centimeter) pieces; 1/2 head of cauliflower, cut into florets; 2 cans chickpeas, drained and rinsed, 14 ounces (400 grams) each; 14 ounces (400 grams) canned tomatoes, diced; 1-3/4 cups vegetable stock; 1/2 cup coconut milk; 2 handfuls baby spinach leaves

Vegan slow-cooked vegetable curry was pinched from <a href="http://vegan.cooktopcove.com/2016/12/09/watch-how-to-make-vegan-slow-cooked-vegetable-curry/" target="_blank">vegan.cooktopcove.com.</a>

INGREDIENTS

•

Preparation Time: 20 minutes

•

Total Time: 20 minutes plus 4 hours on high or 6-8 hours on low

•

Serves: 6-8

•

Vegetable oil

•

1 brown onion, small, diced

•

1 red apple, diced

•

2 teaspoons ginger, finely minced

•

2 teaspoons garlic, minced (about 2 cloves)

•

1/4 curry paste -- spice level to taste

•

Salt, to taste

•

Pepper, to taste

•

21 ounces (600 grams) sweet potato (about 1 medium-sized), peeled and diced into 1/2-inch (1 centimeter) pieces

•

1/2 head of cauliflower, cut into florets

•

2 cans chickpeas, drained and rinsed, 14 ounces (400 grams) each

•

14 ounces (400 grams) canned tomatoes, diced

•

1-3/4 cups vegetable stock

•

1/2 cup coconut milk

•

2 handfuls baby spinach leaves

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes