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- 2 medium potatoes, peeled and chopped into 1" cubes
- 2 cups cooked Chickpeas (one 19oz can)
- 1 large Onion, minced
- 4 cloves garlic, minced
- 1 can (398mL) coconut milk
- 1 large bunch of fresh spinach, washed, dried, and chopped into thin strips
- 1 large ripe tomato, chopped
- 1/3 cup nutritional yeast (optional, but adds nice body to the flavour)
- 2 tbsp oil
- 2 tbsp curry powder
- 1 tsp cayenne pepper
- salt to taste
- In a heavy-bottomed pot, heat the oil over medium. Add the chopped potatoes, onions, garlic, and all the spices, and saute until the onions are translucent.