Sweet Potato Curry with Chickpeas

INGREDIENTS

• 1/2 tablespoon extra virgin olive oil

• 1-6 oz box of baby spinach or baby kale

• 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)

• 1 red onion, diced

• 2 yellow bell peppers, diced

• 2 sweet potatoes, diced into 1/4 inch cubes

• 1/2 cup frozen corn

• 1 large carrot, peeled and diced

• 5 celery sticks, diced

• 7 cloves of minced garlic

• 1 tablespoon minced ginger

• 2 heaping tablespoons curry powder

• 1 teaspoon salt

• 1-30 oz can crushed tomatoes

• 1-15 oz can light coconut milk

Preparation

1. Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

2. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

3. Add in the rest of your ingredients.

4. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.