Chickpea, Sweet Potato and Lentil Curry - Recipe in Description

Chickpea, Sweet Potato and Lentil Curry 🍛 by @Booboosbakeryy Here’s what you’ll need: 2 tbsp olive oil 1 small yellow onion, diced 1 inch fresh ginger, grated 2 tbsp curry powder 1 tsp turmeric 1 tsp salt 1/2 tsp black pepper 2 sweet potatoes, peeled and chopped 1 cup red lentils, rinsed and drained 1 (15oz) can fire roasted tomatoes 4 cups vegetable broth 1 (15oz) can coconut milk 2 tbsp coconut aminos (or tamari or soy sauce) 1 (15oz) can chickpeas, rinsed and drained 3–4 cups fresh spinach (or kale) (or 12 oz defrosted frozen spinach or kale) juice of 1/2 a lemon rice, to serve warm pita bread, to serve non-dairy yogurt or coconut milk, for garnish INSTRUCTIONS Heat olive oil in a large Dutch oven or pot over medium heat. Add the yellow onion and ginger and sauté for 5-7 minutes, until the onions are translucent. Stir in the curry powder, turmeric, salt and black pepper and cook for about 1 minute. Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil. Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally. Remove from heat and stir in the chickpeas, spinach and lemon juice. Now it’s time to serve. Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it’s own. Enjoy!