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Vegan Slow-Cooked Vegetable Curry
Ingredients
  • Vegetable oil
  • 1 brown onion, small, diced
  • 1 red apple, diced
  • 2 teaspoons ginger, finely minced
  • 2 teaspoons garlic, minced (about 2 cloves)
  • ¼ curry paste -- spice level to taste
  • Salt, to taste
  • Pepper, to taste
  • 21 ounces (600 grams) sweet potato (about 1 medium-sized), peeled and diced into ½-inch (1 centimeter) pieces
  • ½ head of cauliflower, cut into florets
  • 2 cans chickpeas, drained and rinsed, 14 ounces (400 grams) each
  • 14 ounces (400 grams) canned tomatoes, diced
  • 1-¾ cups vegetable stock
  • ½ cup coconut milk
  • 2 handfuls baby spinach leaves
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