For a nourishing plant-forward stew that pulls from chana saag, cook spinach, tomatoes, cauliflower and potatoes together with aromatics until tender. Serve with naan for added satisfaction.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 15 min |
| Cook: | 4 hr 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 15 min |
| Cook: | 4 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, finely grated
- 1 2-inch piece ginger, peeled and finely grated
- 1 serrano chile pepper, seeded and finely chopped
- 2 tablespoons curry powder
- 1 15-ounce can chickpeas (do not drain)
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 small head cauliflower, cut into florets
- 2 Yukon gold potatoes, cut into 1/2-inch cubes
- 1 14.5-ounce can diced tomatoes
- Kosher salt
- 8 ounces farmer’s cheese, crumbled
- Naan or other flatbread, for serving
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
- Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 525 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 17 g |
| Sugar | 13 g |
| Protein | 24 g |
| Cholesterol | 10 mg |
| Sodium | 1328 mg |
| Serving Size | 1 of 4 servings |
| Calories | 525 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 17 g |
| Sugar | 13 g |
| Protein | 24 g |
| Cholesterol | 10 mg |
| Sodium | 1328 mg |
Reviews
I made this as written and after cooking for 3.5 hours, everything was still very crunchy. I have no problem with crunchy vegetables but I draw the line at crunchy potatoes. In an effort to salvage this meal, I added a can of coconut milk, reset the crock pot on high, came back an hour later and everything was good to go. The flavor is good but you may need to adjust the amount of curry powder depending on your tastes (I had to add some more since I added the coconut milk and I like a strong curry flavor). Next time, I’m adding the coconut milk at the start and tossing in 3 or 4 chopped carrots.
Delicious. Made as written.
Very easy and deliciously healthy meal. This has become a regular in our weeknight dinner rotation. It is a little spicy as written which is fine for me. My 3 year old prefers a little less spice so we usually reduce the amount of serrano.
It’s very spicy! I used a jalapeno, thinking it wasn’t quite as hot as a Serrano pepper – but that didn’t hold true. It was easy to put together and I like the combination of vegetables. Had to cook it on top of the stove because my slow cooker was a bit too small to hold everything and that seemed to work out just fine.