curried vegetable stew
healthy and delicious vegan, gluten free entree with cauliflower, chickpeas and greens in a creamy curry flavored coconut sauce.
olive oil, large onion, diced, kosher salt, divided, curry powder, brown sugar, piece fresh ginger, peeled and grated about 1 tbsp, garlic cloves, minced, black pepper, cayenne pepper if you're spice sensitive, omit, vegetable broth, baby yellow potatoes, diced, chickpeas, , red bell peppers, , head of cauliflower, , fire roasted tomatoes, baby spinach or baby kale, coconut milk, , cooked rice, quinoa or grains for serving optional
- 1 tbsp olive oil
 - 1 whole large onion
 - diced
 - 2 1/2 tsp kosher salt
 - divided
 - 1 tbsp curry powder
 - 1 tbsp brown sugar
 - 1 inch piece fresh ginger
 - peeled and grated about 1 tbsp
 - 3 whole garlic cloves
 - minced
 - 1/4 tsp black pepper
 - 1/4 tsp cayenne pepper if you're spice sensitive
 - omit
 - 1/2 cup vegetable broth
 - 6 whole baby yellow potatoes
 - diced
 - 3 1/2 cups chickpeas
 - 
 - 2 whole red bell peppers
 - 
 - 1 head of cauliflower
 - 
 - 28 oz fire roasted tomatoes
 - 10 oz baby spinach or baby kale
 - 13.5 oz coconut milk
 - 
 - cooked rice
 - quinoa or grains for serving optional

- heat the oil in the bottom of a large soup pot over medium heat.
 - add the onion and 1 tsp of salt and saute until translucent, about 5 minutes.
 - add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds.
 - pour in 1/2 cup of vegetable broth and scrape up and brown bits from the bottom of the pan.
 - add the potatoes, chickpeas, peppers, cauliflower, tomatoes with the juice and an additional 1 1/2 tsp of salt.
 - stir to combine and bring to a boil.
 - cover and simmer over for 45 60 minutes, stirring occasionally, until the vegetables are tender.
 - stir in the coconut milk.
 - add the baby spinach or kale and stir until the greens have wilted slightly.
 - add more salt and pepper to taste, if desired.
 - serve warm as is or over your choice of cooked rice.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 tbsp olive oil
- 1 whole large onion
- diced
- 2 1/2 tsp kosher salt
- divided
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 inch piece fresh ginger
- peeled and grated about 1 tbsp
- 3 whole garlic cloves
- minced
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper if you're spice sensitive
- omit
- 1/2 cup vegetable broth
- 6 whole baby yellow potatoes
- diced
- 3 1/2 cups chickpeas
- 
- 2 whole red bell peppers
- 
- 1 head of cauliflower
- 
- 28 oz fire roasted tomatoes
- 10 oz baby spinach or baby kale
- 13.5 oz coconut milk
- 
- cooked rice
- quinoa or grains for serving optional

 ### Assistant: The ingredients you'll need are:
- 1 tbsp olive oil
- 1 whole large onion
- diced
- 2 1/2 tsp kosher salt
- divided
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 inch piece fresh ginger
- peeled and grated about 1 tbsp
- 3 whole garlic cloves
- minced
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper if you're spice sensitive
- omit
- 1/2 cup vegetable broth
- 6 whole baby yellow potatoes
- diced
- 3 1/2 cups chickpeas
- 
- 2 whole red bell peppers
- 
- 1 head of cauliflower
- 
- 28 oz fire roasted tomatoes
- 10 oz baby spinach or baby kale
- 13.5 oz coconut milk
- 
- cooked rice
- quinoa or grains for serving optional


You can follows these steps to make the recipe:
- heat the oil in the bottom of a large soup pot over medium heat.
- add the onion and 1 tsp of salt and saute until translucent, about 5 minutes.
- add the curry, brown sugar, ginger, garlic, black pepper and cayenne and stir until fragrant, about 30 seconds.
- pour in 1/2 cup of vegetable broth and scrape up and brown bits from the bottom of the pan.
- add the potatoes, chickpeas, peppers, cauliflower, tomatoes with the juice and an additional 1 1/2 tsp of salt.
- stir to combine and bring to a boil.
- cover and simmer over for 45 60 minutes, stirring occasionally, until the vegetables are tender.
- stir in the coconut milk.
- add the baby spinach or kale and stir until the greens have wilted slightly.
- add more salt and pepper to taste, if desired.
- serve warm as is or over your choice of cooked rice.
- .

