Vegetable Curry

Short on time? This Vegetable Curry can be made in a jiffy with fresh or thawed from frozen vegetables. If you are a curry newbie, start with one tablespoon of curry, taste, and add more until it is just right. Adore curry already? Head straight to four tablespoons!

Vegetable Curry

nutrition facts

Ingredients:

3 carrots, peeled and chopped

3 stalks celery, chopped

1 medium onion, chopped

1 bell pepper, deseed and chop

4 cups fresh spinach

6 cloves garlic, chopped

2 tbs olive oil

15 ounce tomatoes, diced

30 ounce chickpeas, either freshly cooked or drained and rinsed from cans

1-4 tbs curry powder (to taste)

Directions:

Chop and saute all the raw vegetables in olive oil until soft.

Add the spinach, tomatoes, drained chickpeas, and curry powder.

Simmer for 20 minutes.