Name: Vegan Chickpea Potato Curry Bowl
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 teaspoon ground turmeric; 2 teaspoon ground cumin; 1/4 teaspoon red pepper flakes; 1 large sweet potato, diced; 1 14 ounce can chickpeas, drained and rinsed; 1 14 ounces can no-salt added diced tomatoes; 1 14 ounces can full-fat coconut milk; 1 cup baby spinach, packed; 1 teaspoon sea salt; 1/4 teaspoon ground black pepper; Lime wedges, for serving; Steamed brown rice, for serving; Chopped cilantro, for serving

1 14 ounce can chickpeas, drained and rinsed

1 14 ounces can no-salt added diced tomatoes

Vegan Chickpea Potato Curry Bowl

In a deep pot, heat the oil over medium heat.

Add the onion and cook for 3 to 5 minutes, or until tender.

Add the garlic, ginger, turmeric, cumin, and red pepper flakes. Stir to combine and sauté for 2-3 minutes.

Add the salt, sweet potato, chickpeas, tomatoes, and coconut milk, and stir to combine.

Cover and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are fork-tender.

Add in the spinach, salt, and pepper, and cook until spinach is wilted.

Serve over steamed brown rice, and garnish with cilantro and lime wedges.

A hearty and flavorful vegan curry bowl is all you need for lunch.