Step 1

Peel and press garlic. Peel and dice onion. Slice the carrots. Dice the bell pepper. Spray a pan with cooking spray. Over medium heat, add the garlic and onion to the pan and cook for 2 minutes. Add the carrots and bell pepper. Cook for 3 minutes. While the vegetables are cooking, chop cauliflower. Peel and grate the ginger. Deseed the serrano chile and chop. Add all the vegetables to the crockpot. Drain the can of garbanzo beans and rinse the beans to remove excess sodium. 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. Add spinach and stir until it wilts. Serve over brown rice and sprinkle on the chopped cilantro. I also like to add sriracha for some extra heat.

Step 2

Turmeric: Health Benefits and Recipes | Luvo - […] Crockpot Garbanzo Bean and Vegetable Curry Stew by Sarah Koszyk of Family Food Fiesta […]