This recipe is so simple, you could make it in a day!

Ingredients 1 tbsp olive oil 1 large onion, finely chopped 2 cloves garlic, finely sliced 1 large green bell pepper, finely cut 1 tbsp fresh coriander, finely crushed 1 tbsp dried thyme leaves 1 tsp black pepper 3 tbsp fresh ginger, finely grated 3 tbsp coconut milk 1 tbsp plain Greek yogurt 1/4 tsp cayenne pepper 1/2 cup fresh spinach, grated 1/3 cup finely chopped cilantro Instructions Preheat oven to 350F.

Heat olive oil in a large pot over medium heat.

Add the onion, garlic, bell pepper and bell pepper to the pan.

Add green bell, cayander and thyme.

Cook, stirring occasionally, for about 3 minutes.

Add ginger and curry powder.

Cook for another 2-3 minutes.

Stir in coconut milk, yogurt, cilantro, curry powder and salt.

Bring to a boil, then reduce heat and simmer for about 10 minutes.

Remove from heat and add spinach.

Stir into the mixture, stirring constantly, until spinach is wilted and the mixture is thickened.

Stir well and serve warm.

Notes This recipe has a low sodium content and is also gluten-free.

It contains a low-carbohydrate and low-fat content, and is vegan, paleo and refined.

It can be used for breakfast, lunch, dinner or a snack.

Recipe Source: www.chewycookbook.com