Spinach and Sweet Potato Curry


Serves 4

2 tablespoons coconut oil

2 large onions, chopped

2 green bell peppers, chopped

2 large sweet potatoes, peeled and chopped

1 15-ounce BPA-free can coconut milk

1 6-ounce BPA-free can tomato paste

3 cups vegetable broth

1 tablespoon curry powder (salt-free)

2 teaspoons garlic powder

3 tablespoons wheat-free tamari

Sea salt and black pepper, to taste

2 15-ounce BPA-free cans cannellini beans, drained and rinsed

4 cups baby spinach

2 cups cooked Brown Rice (recipe in Basics)