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Vegetable Curry

 
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21

Vegetable Curry recipe

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

2 tablespoons olive oil
*
1 onions
diced
*
4 garlic cloves
minced
*
1 sweet potatoes, or yams
diced
*
3 carrots
diced
*
2 parsnips
diced
*
1 zucchini
diced
*
4 cups spinach
fresh
*
1 can chickpeas (garbanzo beans)
drained, rinsed
*
2 cups stock
*
curry powder
to taste
*
cumin
to taste
*
salt and black pepper
to taste
*
½ lemon
juiced
*
4 cups rice
cooked
*

Directions

Heat oil and sauté garlic and onion for 1 minute.

Add sweet potatoes, carrots, parsnips, and zucchini, and cook for 10 mins until softened a little.

Add chickpeas.

Mix spices into stock and add to pot.

Add the spinach.

Bring to a boil, cover and simmer for 15 minutes.

Stir in freshly squeezed lemon juice just before serving.

Serve with cooked rice.

 

* not incl. in nutrient facts

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