Tasty Veggie Curry (Print Version)

# Ingredients:

→ Vegetables and Protein

01 - Two sweet potatoes
02 - One carton of coconut milk
03 - A jar of chickpeas
04 - 150 g of fresh spinach leaves

→ Base and Flavoring

05 - Cooking oil - 2 tbsp
06 - One large onion
07 - Two garlic cloves
08 - A small chunk of ginger
09 - Curry powder - 2 tbsp

→ Final Touch

10 - A handful of cashews
11 - Salt - add to taste

# Let's Cook:

01 - Pour the oil into a deep pot and heat it up. Peel and chop the onion, ginger, and garlic. Let them cook in the oil for around 5 minutes.
02 - Include the curry powder and stir everything well to bring out the flavors.
03 - Peel the sweet potatoes and chop them into pieces. Add them to the pot and stir it all together.
04 - Pour in the coconut milk. Cover the pot and let it cook for about 20 minutes.
05 - While waiting, wash the spinach and trim off any tough stems. Drain and rinse the chickpeas.
06 - Put the chickpeas and spinach into the pot. Stir everything well and cook for another 10 minutes.
07 - Taste to see if it’s seasoned to your liking, add salt if needed, and sprinkle cashews on top before serving.

# Tips:

01 - A vegetarian dish loaded with plant-based proteins
02 - Stores well in the fridge for up to 3 days
03 - Reheats easily using a microwave
04 - A wholesome, satisfying balanced meal

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