Chickpea Broccoli Spinach Potato Curry

The vegan chickpea broccoli spinach potato curry in coconut milk is a hearty and flavorful dish thats great for a cozy dinner. Its easy to make and full of healthy ingredients and fragrant spices.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 head broccoli, cut into florets
• 2 cups spinach leaves
• 2 medium potatoes, diced
• 1 can coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons coconut oil
• 2 cups vegetable broth

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Put in the ginger, garlic, and onion that have been diced

Saut until the food smells good

Pepper, chili, cumin, and curry powder should all be added

Mix well

After you add the potatoes, cook for 5 minutes

Add the vegetable broth and coconut milk

Bring to a low boil

Put in broccoli florets and chickpeas

Simmer for 10 to 15 minutes, or until the potatoes are soft

Add the spinach leaves and cook until they wilt

Add pepper and salt to taste

Hot rice or naan bread should go with it