Start the year off right with a new recipe! 🥣⁠ ⁠ Here is @nourish_me_daily 's hearty, curry recipe using our Bentgo Stainless Steel Insulated Food Container in Rose Gold💕⁠ ⁠ 🔥INGREDIENTS🔥⁠ 2 tsp olive or coconut oil⁠ 1 red onion, finely chopped⁠ 5 cloves garlic, minced⁠ 1 thumb-sized piece of ginger, peeled & minced⁠ 2 cans (15 oz) garbanzo beans⁠ 1.5 cups mushrooms, thinly sliced⁠ 1 tbsp curry powder⁠ 1/2 tsp paprika powder⁠ 1 tsp turmeric⁠ 1 tsp red pepper flakes⁠ 1 can (400 ml) coconut milk⁠ 1 red bell pepper, cut into thin slices⁠ 4 handfuls of baby spinach⁠ 15 cherry tomatoes, sliced⁠ salt & pepper to taste⁠ ⁠ 🔥HOW TO🔥⁠ 1. Add the oil, onion, garlic & ginger to a large pot on high heat and sauté for 3 minutes.⁠ 2. Add the chickpeas and mushrooms to the pot and cook on medium-high heat for 5 minutes. Then add the spices: curry, paprika, turmeric & red pepper flakes, and sauté for one minute longer.⁠ 3. Add the coconut milk, bell peppers, salt & pepper, and cook for another 5 minutes on medium-high heat. ⁠ 4. Add spinach and tomatoes at the end, stir, and remove from heat.⁠ ⁠ 🫶Save this recipe when you want to try something new!⁠