Curried Vegetable Stew

1. Heat the oil in the bottom of a large soup pot over medium heat. Add the onion and 1 tsp of salt and sauté until translucent, about 5 minutes.
2. Add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds. Pour in 1/2 cup of vegetable broth and scrape up and brown bits from the bottom of the pan.
3. Add the potatoes, chickpeas, peppers, cauliflower, tomatoes (with the juice) and an additional 1 1/2 tsp of salt. Stir to combine and bring to a boil. Cover and simmer over for 45 - 60 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the coconut milk. Add the baby spinach or kale and stir until the greens have wilted slightly. Add more salt and pepper to taste, if desired. Serve warm as-is or over your choice of cooked rice.

Slow Cooker Instructions:

1. Heat oil in a large skillet over medium heat. Add the onion and 1 tsp of salt and sauté until translucent, about 5 minutes. Add the potatoes and an additional tsp of salt. Sauté until the potatoes turn slightly translucent around the edge. Add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds. Pour in 1/2 cup of vegetable broth and scrape up the brown bits from the bottom of the pan. Transfer the potato/onion mixture to a 6 qt (or larger) slow cooker. Add chickpeas, peppers, cauliflower, tomatoes (with the juice), and an additional 1 1/2 tsp salt. Stir to combine. Cover and cook for 4 hours on high heat. Add the coconut milk and baby spinach or kale and stir until the greens have wilted slightly. Add more salt and pepper if desired. Serve warm as-is or over your choice of cooked rice.