Slow Cooker Curry Stew with Chickpeas, Sweet Potatoes - VIGEO

Name: Slow Cooker Curry Stew with Chickpeas, Sweet Potatoes - VIGEO
Ingredients: 1 teaspoon olive oil; 1 large onion, diced; 2 ½ teaspoons kosher salt, divided (plus more to taste); 2 Tablespoons curry powder; 1 inch piece of fresh ginger, peeled and minced (or sub ¼ to a ½ teaspoon ground ginger); 3 cloves garlic, minced; Pinch cayenne pepper (optional); 2 cups vegetable (or chicken) broth, divided; 1 ½ pounds sweet potatoes, peeled and cut into bite-sized chunks; 2 (15.5 ounce) cans chickpeas, drained and rinsed; 2 red bell peppers, diced; 1 (14.5 ounce) can diced tomatoes, drained; ¼ teaspoon black pepper; 1 (5 ounce) bag kale (or a few big handfuls of chopped kale); 1 (13-14 ounce) can coconut milk

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For my family, I usually serve this dish over rice or with naan. But for an even healthier option, you can definitely eat this on its own

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Ingredients

1 teaspoon olive oil
1 large onion, diced
2 ½ teaspoons kosher salt, divided (plus more to taste)
2 Tablespoons curry powder
1 inch piece of fresh ginger, peeled and minced (or sub ¼ to a ½ teaspoon ground ginger)
3 cloves garlic, minced
Pinch cayenne pepper (optional)
2 cups vegetable (or chicken) broth, divided
1 ½ pounds sweet potatoes, peeled and cut into bite-sized chunks
2 (15.5 ounce) cans chickpeas, drained and rinsed
2 red bell peppers, diced
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon black pepper
1 (5 ounce) bag kale (or a few big handfuls of chopped kale)
1 (13-14 ounce) can coconut milk