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Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since this has a tendency to separate once frozen.
This recipe is also easily replicated in a dutch oven. Pre-heat your oven to 350-degrees and do all the steps in you dutch oven. Cover and cook for two hours or until the vegetables are tender.
Serves 8 - 10
1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk
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1st Keep
 jwilliamson
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