Need to get some more veggies in? This stew has a bunch!  Sweet potatoes, green beans, baby spinach, carrots, tomatoes, coconut milk and curry powder - need I say more? Oh and chickpeas - I say this last because Sis doesn't like them but I LOVE chickpeas. 

It is warm here in New Hamphire this week like most places in the US, so I decided to crock pot the Mealpods.  This recipe was so quick and easy and then a whole bunch of wait while it was simmering, but it is worth it. 

Vegetable Curried Stew

Ingredients

• 1 tbs olive oil
• 1 medium onion chopped into large chunks
• 2 cloves garlic minced 
• 1 1/2 cup baby carrots
• 1 1/2 cup frozen green beans (rinsed and dried)
• 2 small sweet potatoes peeled and chopped 
• 2 cans chickpeas rinsed
• 2 cans diced tomatoes
• 2 cans lite coconut milk
• 1 cup (or more if you like) vegetable broth
• 1 tbs curry powder
• 1/2 tsp nutmeg
• 3 cups baby spinach

Instructions

1. Turn your crockpot on high and add 1 tbs olive oil. Add garlic and onions and put the lid on while you get everything else chopped.
2. Chop your carrots, green beans, yams and add to the crockpot. Add in the rest of the ingredients making sure to drain the tomatoes and rinse the chickpeas.
3. Cook on high for about 6 hours or until the potatoes are soft.
4. Add in the spinach. Let it wilt, then serve.
5. I like this even better the second day and will be keeping it in the fridge all week for lunches and snacking.

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