Very Vegetable Curry

Name: Very Vegetable Curry
Ingredients: 2 tsp. canola oil; 2 Tbs. curry powder; 2 large cloves garlic, minced; 1 Tbs. minced fresh ginger; 1 tsp. ground turmeric; 1 medium-sized yellow onion, chopped; 1 medium-sized red bell pepper, chopped; 1 large sweet potato, peeled and cut into 1/2-inch dice; 1 14.5-oz. can diced tomatoes, undrained; 2 15.5-oz. cans chickpeas, drained and rinsed; 1 cup vegetable stock or water; Salt and freshly ground black pepper to taste; 3 cups fresh baby spinach

13 ingredients

9 steps

Ingredients

2 tsp. canola oil
2 Tbs. curry powder
2 large cloves garlic, minced
1 Tbs. minced fresh ginger
1 tsp. ground turmeric
1 medium-sized yellow onion, chopped
1 medium-sized red bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2-inch dice
1 14.5-oz. can diced tomatoes, undrained
2 15.5-oz. cans chickpeas, drained and rinsed
1 cup vegetable stock or water
Salt and freshly ground black pepper to taste
3 cups fresh baby spinach

Directions

1

Heat oil in large pot over medium heat.
2

Add curry powder, garlic, ginger and turmeric, and cook 1 minute, stirring constantly, or until fragrant.
3

Add onion, bell pepper and sweet potato.
4

Cover and cook about 5 minutes, or until vegetables begin to soften.
5

Reduce heat to low.
6

Add tomatoes, chickpeas and stock.
7

Season with salt and pepper.
8

Cover and cook until vegetables are tender, about 30 minutes.
9

Stir in spinach, and cook over low heat 3 to 5 minutes to wilt spinach and blend flavors.