Very Vegetable Curry
The vibrant flavor of a good curry powder works its magic in this colorful dish, which is chock full of chickpeas and fresh vegetables. Serve over freshly cooked basmati rice, if desired.
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 ½-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
3 cups fresh baby spinach
- Heat oil in large pot over medium heat. Add curry powder, garlic, ginger and turmeric, and cook 1 minute, stirring constantly, or until fragrant. Add onion, bell pepper and sweet potato. Cover and cook about 5 minutes, or until vegetables begin to soften. Reduce heat to low. Add tomatoes, chickpeas and stock. Season with salt and pepper. Cover and cook until vegetables are tender, about 30 minutes.
- Stir in spinach, and cook over low heat 3 to 5 minutes to wilt spinach and blend flavors.