Thursday, April 15, 2010

Very Vegetable Curry

This is nice, simple, and reheats well. Plus, it has the added bonus of making the house smell yummy for days!


Very Vegetable Curry
Vegetarian Times, January 2005














2 tsp canola oil
2 T curry powder
2 cloves garlic, minced
1 T ginger, minced
1 tsp turmeric
1 yello onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled and cut into 1/2" dice
1 14.5 oz can diced tomatoes, undrained
2 15.5 oz cans chickpeas, drained or rinsed (or, made from dried! recommended)
1 c stock
3 c baby spinach

Heat oil in large pot over medium heat. Add curry powder, garlic, ginger, and turmeric. Cook 1 minute, stirring constnatly. Add onion, bell pepper and sweet potato. Cover and cook 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 tender, 30 minutes.

















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


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