Tomato Curry Stew with Chickpeas and Potatoes

This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes.  I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours.  All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.

Tomato Curry Stew with Chickpeas and Potatoes
(Makes 8+ Servings)
Printable Version

Ingredients:

• 6 medium carrots, sliced
• 4 medium potatoes, cut into 1/2-inch cubes
• 2 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 10 ounces green beans, cut into 1-inch pieces
• 60 ounces tomato sauce
• 1 can vegetable broth or chicken broth
• 2 large coarsely chopped yellow onions
• 3 cloves garlic, minced
• 1 1/2 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp ginger, ground
• 2 tsp ground coriander
• 1 tsp cloves, ground
• 1 tbsp cardamom
• 1/2 tsp cayenne
• 3-4 tsp salt
• 2 tsp black pepper
• 1/2 tsp ground cinnamon
• 2 tbsp canola oil
• 2 tbsp butter
• 2 tbsp honey

Directions:

1.In a 5-6 quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, spices, honey, oil, and liquids together.

2. Cover and cook on low-heat setting for 9 hours or on high-heat setting for 6 1/2 hours.