Serve this over rice for an easy vegan dinner. This is one of my favorite vegetarian recipes. I love that it’s super easy and loaded with veggies. Sometimes I’ll added chopped bell peppers if I have any that need to be used up. I’ve also added whole chicken breasts before adding all the veggies when we don’t want vegetarian and then I just shred the chicken in the slow cooker before serving.

To make this #dinnerdoneby9am I throw everything in the slow cooker in the morning and make rice when we are ready to eat.

-1 cup vegetable or chicken broth
-1 (15 oz) can diced tomatoes with their juice
-1 (15 oz) can coconut milk
-4-6 Tbsp brown sugar
-3-4 Tbsp curry powder
-1 tsp salt
-1/2 tsp pepper
-1/4-1/2 tsp cayenne
-1 yellow onion, chopped
-1 inch piece of ginger, peeled and grated
-4 cloves garlic, minced
-6 carrots, diced
-1 (15 oz) can chickpeas, drained and rinsed
-1 large potato, peeled and cubed
-1 bag frozen green beans and/ or peas
-1 lb baby spinach

Grease or spray a large slow cooker. Add broth, diced tomatoes, coconut milk, brown sugar, curry powder, salt pepper and cayenne; stir to combine. Add onion, garlic and ginger, stir again. Add carrots, chickpeas and potato; stir. Cook on low until vegetables are tender, 4-6 hours. Stir in frozen veggies and cook 30 additional minutes.  Stir in spinach and cook until spinach wilts, about 5 minutes. Serve over rice.