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Very Vegetable Curry

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2 tsp. canola oil

2 Tbs. curry powder

2 large cloves garlic, minced

1 Tbs. minced fresh ginger

1 tsp. ground turmeric

1 medium-sized yellow onion, chopped

1 medium-sized red bell pepper, chopped

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

1 14.5-oz. can diced tomatoes, undrained

2 15.5-oz. cans chickpeas, drained and rinsed

1 cup vegetable stock or water

Salt and freshly ground black pepper to taste

3 cups fresh baby spinach

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