Vegetarian Curry Stew

  • 2 large sweet potatoes
  • 2 cans garbanzo beans
  • 1 can lentils
  • 1 can diced tomatoes
  • 1 purple onion
  • 2 cans coconut milk
  • 1 bunch kale
  • 6 cups water
  • 4 Tbsp. curry powder
  • 4 tsp. salt
  • 1 tsp. turmeric
  • 1 tsp. graham marsala
  • 2 Tbsp. brown sugar
  • 2 large cloves garlic
  • 2 tsp. olive oil

Peel and cut the sweet potatoes into 1/4 – 1/2 inch cubes. Sauté in olive oil for 2 minutes with chopped purple onion, then add 6 cups of water. Add the entire can of tomatoes, including liquid, along with the minced garlic. Bring to a slow boil until potatoes are fork tender.

Add seasonings – curry, turmeric, graham marsala, brown sugar, and salt. Drain the garbanzo beans and lentils and add to the pot. Bring to a simmer again. Add two cans of coconut milk and stir until well combined. Taste! This is the point to adjust your seasonings.

Wash the kale and tear into bite size pieces. Add to the pot.

Simmer for 5 minutes until kale is tender.

Wine Pairing Suggestion

Apothic White Blend

***Serves 6-8

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