Vegan Freezer Meals: Vegetable Curry Stew

Another week, another recipe to fill the freezer for lunches.  Before I cut meat and dairy out of our diets, Indian Butter Chicken was a favourite freezer meal for both my husband and I.  The recipe below is a vegan friendly version of my quick Butter Chicken recipe.  I removed the chicken and yogurt and replaced with chick peas, vegetables and coconut milk.  The result is a creamy, spicy and filling dish that freezes well.

Ingredients:

  • 1 tbsp coconut oil
  • 1 med onion, diced
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2-3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp tumeric
  • 1 tsp salt
  • 1/4 tsp ground pepper 
  • 2 cups potato, cut to 1 inch pieces
  • 1.5 cups vegetable stock
  • 1 28oz can diced tomatoes
  • 1 15oz can chick peas, drained and rinsed
  • 1 can of coconut milk 
  • 5oz package fresh spinach (4-6 cups)
  • Salt and pepper to taste

Directions:

Add coconut oil to large Dutch oven.  Cook onion, garlic and ginger on medium heat for 5 minutes, stirring often.  Add curry powder, cumin, tumeric, salt and pepper and cook for another 2 minutes.  Add potatoes and stir to coat.   

Add vegetable stock and bring to a boil.  Reduce heat and cover, cook for 10 minutes or until potatoes are cooked but not too soft. Add tomatoes, chick peas, and coconut milk.  Bring to a simmer over low-medium heat. 


 Add the spinach and stir to wilt.  Add salt and pepper to taste.  This curry is fantastic on its own or served over rice.

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