Vegetable Curry
![Vegetable Curry](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTk4NTksInB1ciI6ImJsb2JfaWQifX0=--49c64893d4f5c8252443af3af1849d4cfe7f6613/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_d06e4b3279615a8681c6.jpg)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
olive oil
|
*
|
1 |
onions
diced |
*
|
|
4 |
garlic cloves
minced |
*
|
|
1 |
sweet potatoes, or yams
diced |
*
|
|
3 |
carrots
diced |
*
|
|
2 |
parsnips
diced |
*
|
|
1 |
zucchini
diced |
*
|
|
946 | ml |
spinach
fresh |
*
|
1 | can |
chickpeas (garbanzo beans)
drained, rinsed |
*
|
473 | ml |
stock
|
*
|
0 |
curry powder
to taste |
*
|
|
0 |
cumin
to taste |
*
|
|
0 |
salt and black pepper
to taste |
*
|
|
0.5 |
lemon
juiced |
*
|
|
946 | ml |
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.