Crockpot Garbanzo Bean & Vegetable Curry Stew is delicious, easy to make, super flavorful, and full of antioxidants.

Turmeric has anti-inflammatory benefits from curcumin and has been used to alleviate arthritis, heartburn, stomach bloating, and more.

Cumin can help reduce stomach bloating and bowel problems.

Ginger also can help relieve stomach problems, nausea, arthritis, and muscle soreness.

This vegan dish is packed with health benefits to make your taste buds wowed and your body invigorated and nourished.

I love using this Crockpot 7-Quart Slow Cooker. It’s easy to use, safe, and efficient.

Watch the video on how to easily make Crockpot Garbanzo Bean & Vegetable Curry Stew:

Crockpot Garbanzo Bean & Vegetable Curry Stew

 

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Prep time

18 mins

Cook time

4 hours 8 mins

Total time

4 hours 26 mins

 

Crockpot Garbanzo Bean & Vegetable Curry Stew is delicious, easy to make, super flavorful, and full of antioxidants. Turmeric has anti-inflammatory benefits from curcumin and has been used to alleviate arthritis, heartburn, stomach bloating, and more. Cumin can help reduce stomach bloating and bowel problems. Ginger also can help relieve stomach problems, nausea, arthritis, and muscle soreness. This vegan dish is just chockfull with health benefits to make your taste buds wowed and your body invigorated and nourished.

Author: Sarah Koszyk

Recipe type: Entree

Cuisine: Indian

Serves: 6

Ingredients

• 2 cloves garlic
• 1 medium yellow onion
• 2 carrots
• 1 green bell pepper
• 1 medium head of cauliflower
• 1 Tbsp fresh ginger
• 1 serrano chile
• 1 15-ounce can garbanzo beans
• 1 14.5 ounce can of diced tomatoes
• 2 cups reduced sodium vegetable broth
• 1 cup lite coconut milk
• 1 Tbsp curry powder
• 1 Tbsp cumin
• ½ Tbsp turmeric
• ½ Tbsp garam masala
• 4 cups fresh spinach
• Salt & pepper to taste
• Cooking spray
• Fresh cilantro for garnish
• Sriracha (optional)
• Brown rice for serving (optional)

Instructions

1. Peel and press garlic. Peel and dice onion. Slice the carrots. Dice the bell pepper. Spray a pan with cooking spray.
2. Over medium heat, add the garlic and onion to the pan and cook for 2 minutes.
3. Add the carrots and bell pepper. Cook for 3 minutes.
4. While the vegetables are cooking, chop cauliflower. Peel and grate the ginger. Deseed the serrano chile and chop.
5. Add all the vegetables to the crockpot. Drain the can of garbanzo beans and rinse the beans to remove excess sodium.
6. Add the garbanzo beans, tomatoes, broth, coconut milk, curry powder, cumin, turmeric, and garam masala to the crockpot. Stir to mix everything. Cover and cook on HIGH for 4 hours or until vegetables are tender.
7. Add spinach and stir until it wilts. Serve over brown rice and sprinkle on the chopped cilantro.
8. I also like to add sriracha for some extra heat.

Nutrition Information

Serving size: 2 cups Calories: 178.0 Fat: 4.1 Saturated fat: 1.7 Carbohydrates: 30.3 Sugar: 9.1 Sodium: 126.3 Fiber: 8.7 Protein: 7.5 Cholesterol: 0

3.5.3251

By Sarah Koszyk, MA, RDN, NBC-HWC

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