Very Vegetable Curry Recipe

Name: Very Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp. canola oil, 2 Tbs. curry powder, 2 large cloves garlic, minced, 1 Tbs. minced fresh ginger, and more.

Yes, Very Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very Vegetable Curry

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