Indian Chick Pea and Spinach Stew

10 minutes
Serves 6

Indian food is a no-brainer for slow cookers. And, although Indian food can sound a little flavor-daunting, this meal can be made as bold or as mild as your family desires. Try this basic Indian vegetable stew—a curry-infused blend of chickpeas, potatoes, spinach, and tomatoes —for a fun new flavorful and easy meal. Plus it’s a great way to get in all your vegetables!

Ingredients

  • 2

    Yukon gold potatoes, cubed

  • 1
    15-ounce can chickpeas
  • 1
    15-ounce can diced tomatoes
  • ½

    cup yellow onion, diced
  • 6

    cups chicken or vegetable broth, low sodium
  • 1

    tbsp red curry paste
  • 3

    cups baby spinach

Directions

    • 1

      In a crockpot, combine potatoes, chickpeas, tomatoes, onion, broth, and curry paste. Stir until curry paste is incorporated. 

    • 2

      Cover and cook on high for 3 hours or on low for 7 hours. 

    • 3

      10 minutes before finishing, add spinach and stir. Season with salt and pepper if needed, and serve.