IBS Friendly Chickpea Curry

Ingredients (for 6 servings):
1 medium zucchini, roughly chopped
2 medium carrots, roughly chopped
1 large red pepper, deseeded and roughly chopped
2 cups water
1 tb olive oil
2-3 cups sweet potatoes, peeled and cut into 1 ½ cm cubes
2-3 cups regular potatoes, peeled and cut into 1 ½ cm cubes
1 can chickpeas, rinsed and drained
2 tb tomato paste
1 tb maple syrup
1 tsp curry powder
1 tsp ginger powder
1 tsp sweet paprika
2 vegetable stock cubes, crumbled
1 can of full-fat coconut milk
2 cups chopped spinach
Salt and pepper to taste


Instructions:
1. Add zucchini, carrots, red pepper, and water to a high-speed blender and blend until completely smooth.
2. Heat oil in a large non-stick pan over medium heat. Pour in the blended mixture and cook for 3-4 minutes to deepen the flavour.
3. Add the potatoes and sweet potatoes, stir, and cook for 2-3 minutes.
4. Stir in the chickpeas, tomato paste, maple syrup, spices, and stock. Stir and cook for 2 minutes until fragrant.
5. Add the coconut milk and bring to a boil.
6. Reduce the heat, cover the pan, and simmer until the potatoes and sweet potatoes are tender.
7. Taste and adjust seasoning.
8. Stir in spinach and cook until wilted.
9. Serve hot.


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