For Mashed Potatoes:

1. Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.
2. Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**
3. Once mashed, add vegan butter, pinch of seal salt, and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For the Curry Chickpea:

1. In a large skillet over medium-hight heat, add 1 Tbsp of grapeseed oil.  Add the diced onions and garlic, stirring until everything becomes translucent and fragrant, about 3-4 minutes.
2. Add all the seasonings (including the turmeric) and stir until well combined, reducing the heat to medium-low.
3. Add the sweet potatoes, carrots, tomatoes, and chickpeas, and cook for another minute or so, until veggies are lightly charred.
4. Add coconut milk, additional turmeric (1 Tbsp), soy sauce, and vegetable stock, and stir to combine. Bring to a boil and then reduce heat to low and simmer for about 20 minutes, or until veggies are cooked and sauce has thickened. **NOTE: For a kick of spice, add 1 Tbsp of red pepper flakes or 1 scotch bonnet pepper.**
5. At the last 5 minute mark, add in spinach and let cook until welted. Remove everything from heat.
6. To serve, add a few spoonfuls of mashed potatoes to a prepared bowl and top with vegan curry chickpea. Sprinkle with dried parsley.
7. Bon Appetit!