Makes 4 servings (1¼ cups per serving)

Ingredients

• 1 tsp canola oil
• ½ cup chopped onion
• 1 cup diced apple
• 2 tbsp minced fresh ginger
• 2 cloves minced garlic
• ¼ cup mild curry paste
• 1 tsp garam masala
• 2 cups diced peeled sweet potatoes
• 2 cups cauliflower, cut into small florets
• 2½ cups canned chickpeas, drained and rinsed
• 1 can (398 mL) diced tomatoes
• 1½ cups low-sodium vegetable broth
• ½ tsp ground pepper
• ¼ tsp salt
• ½ cup light coconut milk
• 1½ cups roughly chopped fresh spinach

Preparation

1. Heat oil in a large non-stick frypan over medium heat. Add onion, apple and ginger and cook until tender, about 7 – 8 minutes.
2. Add garlic and cook until fragrant, about 30 seconds. Add curry paste and garam masala and cook, stirring, for 3 minutes. Remove from heat and transfer the mixture to slow cooker.
3. Add sweet potatoes, cauliflower, chickpeas, diced tomatoes and broth. Stir to combine. Cook on high heat setting until vegetables are tender and sauce is thickened, about 6 hours. Stir in coconut milk and spinach, and cook until heated through, about 5 – 10 minutes.
4. Serve and enjoy!

Nutritional analysis per serving: 185 calories, 4 g fat, 7 g protein, 32 g carbohydrate (24 g available carbohydrate), 8 g fibre, 489 mg sodium

My Viva Servings: 2 grains, 1 protein, 1 vegetable, 1 fat

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