If you live in Canada then you know winter has finally arrived (Brr). I developed this plant based stew the other day when I was craving something warm and hearty yet super flavourful and healthy. All ingredients were staples I already had so it was super easy to throw together and let simmer while I went about my chilly day. Potatoes, chickpeas and lentils simmered in a spicy red curry sauce served on quinoa with fresh cilantro is my kinda meal. I skipped the coconut milk this time so if you’re looking for a relatively low fat option this recipe is for you. And remember, healthy cooking during the winter and a Global pandemic is all about being versatile with what you have - so feel free to replace or add extra of any vegetable you love!

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