As much as I’d love to be, I’m not reallllly a meal planner. I’d love to have each day of the week’s dinners mapped out by Sunday, but it just doesn’t happen that way. And when I do try, something happens to get in the way- an unplanned happy hour turned into dinner, an invite to a basketball/baseball game, working late, etc. So as much as I love my slow cooker, it doesn’t get used NEARLY enough because it involves planning ahead.

So if you are able to plan ahead and are looking for a delicious Meatless Monday dish and enjoy curry, I highly suggest you make this. B liked it so much, he took leftovers for lunch the next day! (confession – he may have had some chicken alongside his …)

Note – I normally am opposed to crockpot meals that require ANY on-the-stove prep. I mean, what’s the point of using the slow cooker if you have to cook something first? That being said, I don’t alway enjoy onions made in the crockpot, which is why I cooked them ahead of time. I find onions in the crockpot sometimes get rubbery or taste funny – if you disagree, I’m sure you could make this without the extra step of sauteeing them first.

Slow Cooker Spinach and Chickpea Coconut Curry

Here’s what you need:

• 2 tsp olive oil
• 1 yellow onion, chopped
• 1-2 Tablespoons curry powder (add more if you prefer more heat-I did about 1.5 TBS)
• 1 teaspoon fresh ginger, peeled and grated
• 2 large carrots, chopped
• 2 serrano chiles, chopped
• 3 cups canned chickpeas, rinsed
• 1 Russet potato, peeled and chopped
• 1 sweet potato, peeled and chopped
• 2 red peppers, diced
• 1 cup green beans, chopped into 1/2 inch slices
• 1-14.5-ounce can diced tomatoes, undrained
• 1-14-ounce can vegetable broth
• 3 cups fresh baby spinach
• 1/2 cup coconut milk

Here’s what you do:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until it starts to become translucent. Add about half of the curry powder and ginger. Cook another minute or so.
2. Add cooked onion to a slow cooker, along with chopped carrots, chiles, chickpeas, chopped potatoes, red peppers, green beans, diced tomatoes and vegetable broth. Add remaining curry powder and stir.
3. Cover and cook on high 6 hours or until vegetables are softened and ready to eat.
4. Just before serving, add in spinach and coconut milk. Stir and cook for about five minutes or until spinach wilts.

I served mine over some quinoa for a perfectly filling meatless meal.

When made as above, we had enough for about 2 pretty large vegetarian main courses and then we had enough leftover for 3 nice sized lunches.

Modification: I made a version without the coconut milk and it was just as good! Not quite as creamy (and I think B prefered it with the coconut) but still delicious and a little spicier.

Some questions for you:

• What’s your favorite crockpot meal or go-to slow cooker dish?
• Are you a meal planner/prepper? Any tips?
• Do you like curry? What about coconut?