Rainbow Vegetable Curry

  • 1 tablespoon coconut oil
  • 1 tablespoon minced or grated garlic
  • 1 tablespoon minced or grated ginger
  • 1 onion, chopped
  • 3 cups cubed scrubbed potatoes
  • 2 cups peeled and sliced carrots
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 tablespoons curry powder
  • 1 (14 oz.) can chickpeas, drained and rinsed
  • 1 (14 oz.) can full fat coconut milk
  • 2 cups chopped spinach
  • Salt, to taste

Heat the coconut oil in a large pot. Once the oil is heated, add the garlic and ginger, cook for 1 minute. Add the onions and cook for another 2-3 minutes.

Add the potatoes, carrots, and bell peppers. Cover and let cook for about 10-15 minutes or until the potatoes have softened a bit.

Add curry powder, chickpeas, and coconut milk; stir to combine. Cover and simmer for an additional 15 minutes. Add in the spinach and cook for another 2 minutes or until spinach has wilted. Taste and add salt as needed. Serve hot over steamed rice.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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