Very Veggie Curry

So colorful and beautiful!

This dinner smelled SO incredibly good while it was simmering, you know in that too-good-to-be-true type fashion. Thankfully, it tasted good and true! It's a very healthy meal, roughly only 1100 calories for the entire 4 serving meal if you follow my minimal modifications. Here's the original from Vegetarian Times magazine.  And, of course, my version:

1 medium onion, chopped

1 bell pepper, chopped

1 large sweet potato, peeled and cut into 1/2 inch cubes

2 Tablespoons curry powder

1 Tablespoon minced garlic

1 Tablespoon minced ginger 

1 teaspoon yellow mustard

14.5 ounce can diced tomatoes

2 15 ounce cans of chick peas

3 cups fresh greens (kale, spinach or chard)

In a dutch oven or soup cauldron, sauté the onion, pepper and sweet potato over medium-heat for about 5 minutes. (Note: I use Pam cooking spray instead of oil to sauté in because it has less calories.) Add curry, garlic, ginger, mustard, tomatoes and chickpeas. Stir and lower heat to a simmer. Cover and allow dish to simmer for 30 minutes. Then, add spinach; cook for an additional 5 minutes and serve. If the dish looks too dry, you can add a bit of water or vegetable stock. I didn't think it needed any water, so I left it out. The original recipe says you can serve this over rice, but I decided not too. It was good just by itself; darn good! As I said above, it makes 4 servings.