In this first episode of #MeatFreeMonday it’s a delicious combination of Spinach, Chickpeas and Potato, in a traditional Caribbean Curry sauce. Allow Chris De La Rosa of to show how simple it is to make this tasty vegan dish, which also happens to be gluten free as well.

For this vegetarian curry you’ll need…

2-3 tablespoon veg oil
1/2 medium onion
4 cloves garlic
1/2 teaspoon cumin seeds (geera)
1/2 scotch bonnet pepper
1/4 teaspoon black pepper
2 1/2 tablespoon curry powder (madras blend)
1 teaspoon Caribbean Green Seasoning
3 large potatoes
1 can chickpeas (rinsed)
1/2 lb baby spinach
1/2 teaspoon salt (adjust later)
2 1/2 – 3 cups water

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