Ingredients

• Olive oil1 tbsp
• Spinach6 oz
• Chickpeas2 15 oz cans
• Onions1 piece
• Sweet potato2 pieces, diced into ¼ inch cubes
• Corn1/2 cup
• Carrots1 piece, peeled and diced
• Celery5 sticks, diced
• Garlic7 cloves, minced
• Ginger root1 tbsp , minced
• Salt1 tsp
• Tomatoes30 oz can
• Coconut milk15 oz can
• Spices, curry powder2 tbsp
• Yellow bell pepper2 pieces, diced

Steps

1. 1. Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
2. 2. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
3. 3. Add in the rest of your ingredients.
4. 4. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender. Serve the curry hot with rice or your favorite sides!