Curried Vegetable & Chickpea Stew

I want to dislike this recipe.

Don’t get me wrong, it’s really tasty. But that’s kind of the problem. It’s tastier than any vegan dish has a right to be. Yes you read correctly – this post is VEGAN.

It is insanely healthy; I kind of use it as my “detox” meal for when I’ve been eating all kinds of cookies and candy and burgers and other deliciously non-vegan things.

Try it, you’ll like it.

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Curried Vegetable & Chickpea Stew

(adapted from The Kitchn)

Ingredients

  • 1 tsp olive oil
  • 1 large onion, diced
  • 2 or 3 large potatoes, diced
  • 1 tbsp salt
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 1 tbsp grated ginger
  • 3 garlic cloves, minced
  • 1/8 tsp cayenne pepper
  • 2 cups vegetable broth
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium head of cauliflower, broken into florets
  • 1 (28 oz) can diced tomatoes
  • 1/4 tsp black pepper
  • 5-10 oz baby spinach
  • 1 cup coconut milk

Directions

Heat the oil in a large skillet over medium heat. Add the onions with some salt, then add the diced potatoes with a little more salt. Saute until just translucent around the edges.

Stir in the curry powder, brown sugar, ginger, cayenne pepper, and garlic cloves; cook until fragrant. Pour in 1/4 cup of the vegetable broth and scrape the bottom of the skillet to deglaze. Pour the onion/potato mixture into your slow cooker.

Add the rest of the vegetable broth, the chickpeas, both bell peppers, the cauliflower florets, and the diced tomatoes into the slow cooker. Stir to combine then add some salt and pepper; stir some more. Cook on HIGH for 4 hours or LOW for 8 hours.

Just before serving, add spinach and coconut milk. Stir so the spinach wilts. Serve!

Notes

I cheat with this recipe. You’ll notice that the ingredient list is kind of long (at least in my opinion). So I cheat – this time, I bought pre-chopped bell pepper and pre-cut cauliflower, along with the frozen diced onions I use regularly. I KNOW – I am a DISGRACE to COOKING. Whatever. The frozen diced onions have become a habit just because it is so crazy convenient, but I do usually buy fresh bell peppers and chop them myself. This time I didn’t. Oh well.

If you’re anything like me, you will feel really weird eating this stew and keenly feel the absence of cheese and/or cream of some kind. But it’s still good, honestly! It’s detox food.

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I’m baaaack! With beef stew.

So I got married, I went to India, got married again…it was all fantastic. Then I went back to normal life. And now finally, three months later, I’m back to the blog.

Everybody loves a good beef stew in cold weather. I can’t really imagine eating it in July, but come October and onward, it’s damn near the most comforting dinner you can have. And EASY. We love good and easy at Chez Sconniemolly.

Because everybody loves a good beef stew, most of you probably already have a recipe that you use every time and love. That’s cool. I actually didn’t, until I came across this one. So I decided to post it in case there are others like me out there searching for a quality stew recipe. I don’t have a picture unfortunately, but I’m pretty sure we all know what beef stew looks like.

Slow Cooker Beef Stew

(adapted from Amy Bites)

Ingredients

  • 1.5 lbs stew beef
  • 1.5 cups thickly sliced carrots
  • 1 cup chopped celery
  • 6-8 small potatoes, quartered
  • 1 yellow onion, quartered
  • 1 clove garlic, sliced
  • 1 tsp paprika
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup beef broth or water
  • 1 cup frozen peas or green beans (whichever you like)
  • S&P to taste

Directions

You CAN dredge the beef in flour and brown it on the stove before dumping it in the slow cooker, but I am lazy and I did not do that, and I feel my beef turned out deliciously. So-

Dump the first 9 ingredients in the slow cooker. Cover and cook for 8 hours (on LOW) or 4-6 hours (on HIGH).

Ten minutes before serving, add in the peas or green beans. Season the stew with salt and pepper to taste. Done.

Notes

Another dump-it-all-in-and-forget-about-it recipe…love! I made the mistake of including my green beans with the whole stew as it cooked for 4 hours on HIGH…they turned out pretty limp and unpleasant sadly. But not enough that it ruined everything because after all, the beef and potatoes are the stars here, and they were tender and lovely.

Enjoy!

Crockpot Moroccan-Spiced Beef

Hello again friends! Yeah, it seems like once a week is about as much as I can manage these days – that’s about how often I’m trying a new recipe. Every other night it’s just throwing together whatever I can find.

Tonight we have a beef dish, which I believe may be the first beef dish I’ve posted here. I guess we don’t eat it at home terribly often, but it does have all that protein that V’s diet demands – according to the cookbook, this recipe clocks in at 20 grams per serving and just over 200 calories. And it couldn’t really be easier.

moroccan spiced beef

Moroccan-Spiced Beef

(adapted from Better Homes & Garden’s Ultimate Low Calorie Cookbook)

Ingredients

  • 1 1/2 – 2 lbs boneless beef chuck pot roast
  • 2 1/2 tsp curry powder
  • 2 tsp ground cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  • dash of cayenne pepper
  • 1/2 a large onion, cut into thin wedges
  • 14.5 oz can diced tomatoes
  • 1/2 cup low-sodium beef broth
  • 2 cups hot cooked couscous

Directions

Trim fat from meat if necessary.

In a small bowl, mix together the curry powder, ground cumin, salt, black pepper, and cayenne pepper. Sprinkle spices evenly over meat and rub in with your fingers.

Place onion at the bottom of your slow cooker; add meat and pour diced tomatoes and beef broth on top.

Cover and cook for 9-10 hours on LOW or 4 1/2 – 5 hours on HIGH.

Remove meat from slow cooker. Serve atop cooked whole wheat couscous.

Notes

The original recipe called for 1 1/2 tsp curry powder and 1 tsp ground cumin, and that’s what I used because I follow directions like a good little novice cook. However, I did not find the beef to be sufficiently “Moroccan” – you couldn’t really taste the spices much at all. So here I have doubled the amounts and that’s how I’ll try it next time. It could also be that I’m not very good at rubbing spices into meat; this was the first time I’d ever done that.

It also called for 3 cups hot cooked couscous, which I thought was just excessive. 2 cups does the job just fine, and you can really use any kind of couscous you like. I just really enjoy saying couscous. It’s such a fun word!

Crockpot “Indian” Chicken Stew

Well I told you things were getting busy…I haven’t had time to do much cooking in the last week or so. Thank God for the weekend.

I’m gonna be straight with you. The only thing Indian about this stew is a couple spices. Throw in garam masala and curry powder and voila, something’s Indian. If you’re worried about it being too spicy, don’t – there’s no chilies in here. The curry powder won’t hurt you, I promise. Let me tell you, this stew smelled fantastic as it cooked, and it’s really a very basic dump-it-all-in slow cooker recipe. Gotta love those!

slow cooker indian chicken stew

Crockpot Indian Stew

(adapted from Better Homes & Garden’s The Ultimate Low-Cal Cookbook)

Ingredients

  • approximately 2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 small onion, chopped
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 2 tsp ground ginger
  • 3 cloves garlic, minced
  • 2 (14.5) oz cans diced tomatoes
  • 2 (14.5) oz cans garbanzo beans/chickpeas, drained & rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1.5 – 2 cups chopped spinach
  • 2 tbsp lime juice
  • salt & pepper to taste

Directions

After cutting your chicken into nice little pieces, add that, the onion, the curry powder, the garam masala, the ginger, the garlic, the salt, and the pepper to your crockpot. Toss well to coat the chicken in all that good stuff. Stir in chickpeas, tomatoes, broth, and add bay leaf.

Cover and cook for 8-10 hours (LOW heat) or 4-5 hours (HIGH heat). About 10 minutes before serving, discard bay leaf and stir in spinach and lime juice. Serve over basmati rice or with naan.

Notes

The end result was totally delicious, but I will say that there seemed to be a bunch of excess liquid for a stew, so I drained a little bit of that.

This was a pretty perfect meal for us – tons of protein, per V’s dietary demands, and low-cal to boot. The naan felt like a decadent treat after a few days of pretty strict eating. Which is not to say that I wouldn’t kill for a bowl of Chocolate Shoppe ice cream right now, because I definitely would. Like, in a heartbeat.