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Spicy vegan potato curry
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| 2 | sweet potatoes, cubed |
| 1/2 | yellow onion, diced |
| 1.5 cloves | garlic |
| 1 tsp | cumin |
| 3/4 tsp | cayenne |
| 2 tsp | curry powder |
| 2 tsp | garam masala |
| 1/2 inch | ginger, minced |
| 1 cup | diced tomatoes |
| 1 cup | garbanzo beans |
| 3/4 cup | coconut milk |
| 1 pkg | spinach |
| Optional: | |
| diced carrot | |
| green pepper | |
Put potatoes in large pot with salted water. Boil, reduce to medium low, cover, and simmer 15 min. Drain and allow to steam dry 1-2 min.
Meanwhile, cook onion and garlic over medium, 5 min. Add also seasonings, 2 min. Add vegetables. Add coconut milk. Simmer 5-10 min then add spinach. 3 servings, 350 calories.
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