This vegetarian curry stew is healthy, satisfying and easy to make!

Ingredients:

1 medium onion, chopped

2-3 cloves of garlic, minced

1-2 tablespoon of olive oil

1 sweet potato or 1-2 regular potatoes, cut in small cubes ( optional)

1-2 teaspoons of fresh ginger (minced or ground) or ½ teaspoon of dry ginger spice

1 teaspoon of curry powder

1 teaspoon of turmeric powder

1 teaspoon of ground coriander (optional)

2 cans (15 oz each) of diced tomatoes

2 cans (15 oz each) of garbanzo beans or cannellini beans or great northern beans or a combination of different beans. Please drain and rinse beans prior to adding.

1 cup of coconut milk (about half of 15-oz can)

2 cups of any greens (for example, arugula, kale, spinach, or a combination of different greens)

Salt and pepper to taste

Chopped parsley for serving ( optional)

Prep time 10 min

Cooking time about 20 min (It will take 30-40 min if you are using potatoes)

In a medium or large pot sauté onions in olive oil until soft and translucent (about 5 minutes). Add garlic, ginger, and spices, stir well. If you are using optional potatoes, add them as well. Add diced tomatoes, beans, coconut milk. Bring to a boil and let simmer for 10 minutes (if you are using potatoes simmer until they are cooked through, about 30 minutes). Add greens and cook until wilted (about 5 minutes). Spoon in a bowl, add chopped parsley and enjoy! For extra protein you can add a hard-boiled egg, cut in half, on top of the bowl.

Serves 4-5.