A few thoughts.
I love to talk. Being vulnerable helps me heal. Sharing is caring after all, right?
Afternoon y'all!!! I've got an awesome recipe to share with you today!! Let me explain a bit how I stumbled across this and then I'll provide the ingredients.
Listen, I like to switch things up and when I started eating healthier...honestly many more vegetarian and vegan options start popping up. Of course like many I usually politely ignore the options. I mean how can anything full of veggies taste good right!?! Of course I enjoy meat, but am always game to try anything new. AND...Well, today I stand unbelievably humbly corrected about Curry and vegan dishes.
This started when I visited Ethiopia doing mission work a few months bank, and I was introduced to a spice that has always been absent from my cabinet, Curry. There are many reasons for that, but mainly just pure ignorance. Over there it was properly prepared in my favorite dish called Injera. If you ever get the chance to try it fresh in country, DO IT!! You'll thank me later.
Anyhow, after this experience I decided to buy some Curry. So there it sat in my cabinet, not one dish closer to getting on my table. However I stumbled across it today.
Trouble was we are headed to CO for Christmas next week, and I hate wasting things...so I decided I'd "try" a curry recipe In attempts to empty my fridge of things that could go bad, and add some curry to it lol. What I came up with blew my mind and I encourage you to try it soon...or at least sometime this winter.
1 bag of cleaned stemmed organic kale
I head of cauliflower (chopped, can use frozen)
1 sweet potatoe
1 large can of diced tomatoes
1 can of canalini beans (white beans)
2 boxes of veggie stock
1 cup coconut milk
Spices; Salt & Pepper, 2 tbsp Curry, 1 tbsp White pepper, 1 tbsp onion powder, 2 cloves garlic, 1 bay leaf, 2 tbsp Cocnut oil.
-In a large soup pot start with Coconut oil over medium low heat.
-Add sweet potatoe and cook until soft.
-THEN, Add all spices and garlic with coconut milk, simmer for a few minutes, stirring frequently.
-Add can of tomatoes and combine, let cook for 2-3 minutes.
-Add half the bag of kale (I reserved the other half and made yummy kale chips) and cover for 5-7 minutes
-Add cauliflower, box and a half of veggie stock and beans...stir and combine. (Taste test here and adjust as needed, mind need a pinch more salt)
-Pop in the bay leaf and bring to a boil, once boiling for 1-2 minutes, cover and lower to a simmer for 25-30 minutes.
-Remove bay leaf and serve!
I honestly never thought this would be tasty but it's going to be a curry staple in this house for sure!!!
Leave any questions or comments below! Enjoy y'all!!