Here’s what you’ll need:

• 2 tbsp olive oil

• 1 small yellow onion, diced

• 1 inch fresh ginger, grated

• 2 tbsp curry powder

• 1 tsp turmeric

• 1 tsp salt

• 1/2 tsp black pepper

• 2 sweet potatoes, peeled and chopped

• 1 cup red lentils, rinsed and drained

• 1 (15oz) can fire roasted tomatoes

• 4 cups vegetable broth

• 1 (15oz) can coconut milk

• 2 tbsp coconut aminos (or tamari or soy sauce)

• 1 (15oz) can chickpeas, rinsed and drained

• 3–4 cups fresh spinach (or kale) (or 12 oz defrosted frozen spinach or kale)

• juice of 1/2 a lemon

• rice, to serve

• warm pita bread, to serve

• non-dairy yogurt or coconut milk, for garnish

INSTRUCTIONS

• Heat olive oil in a large Dutch oven or pot over medium heat. Add the yellow onion and ginger and sauté for 5-7 minutes, until the onions are translucent.

• Stir in the curry powder, turmeric, salt and black pepper and cook for about 1 minute.

• Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.

• Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally.

• Remove from heat and stir in the chickpeas, spinach and lemon juice.

• Now it’s time to serve. Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it’s own. Enjoy!