Vegetable Curry

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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 Currynutrition facts

Ingredients:
3 carrots, peeled and chopped3 stalks celery, chopped1 medium onion, chopped1 bell pepper, deseed and chop4 cups fresh spinach6 cloves garlic, chopped2 tbs olive oil15 ounce tomatoes, diced30 ounce chickpeas, either freshly cooked or drained andrinsed from cans1-4 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 currypowder.
Simmer for 20 minutes.