This is one of my favorite plant-based dinners, especially in winter. It’s hearty, healthy, and packed with flavor. Even better left over, when the ingredients have had more time to mingle!

I’ve served this to the biggest carnivores, and they all devour it! A mild curry of tomatoes, sweet potatoes, chickpeas, and coconut milk mean a hit of healthy fats, fibre, beta carotene (Vitamin A)…wait…you just want the taste review right?

Can’t go wrong crowd pleaser. Make it tonight!

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 2 tsp coconut oil unrefined
  • 1 cup chopped onions
  • ½ cup each diced celery and chopped green bell pepper
  • 1 tsp minced garlic
  • 2 tsp grated gingerroot
  • 1 tsp each ground cumin, curry powder, ground coriander, and chili powder
  • 3 cups reduced-sodium vegetable broth
  • 3 cups peeled sweet potatoes cubed
  • 1 can diced tomatoes, drained 19 oz/540 mL
  • 1 can chickpeas, drained 19 oz/540 mL
  • 1 tbsp freshly squeezed lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups thinly chopped kale leaves (spine removed)
  • ½ cup full fat coconut milk*
  • ¼ cup raisins
  • 2 tbsp light peanut butter or almond butter
  • 2 tbsp minced fresh cilantro Optional but lovely

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

  2. Add broth, sweet potatoes, tomatoes, chickpeas, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
  3. Stir in kale, coconut milk, raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Rebooters, you can enjoy a small amount of this (no more than 1/2 cup) and then round out your meal with healthy fats and other suggested foods. Though sweet potatoes are not one of your recommended foods, a small amount will be fine.

The ingredient list is long, but so worth it! To make it easier to prepare, I get my ingredients ready before I start cooking, sorted by food group (i.e. spices, veggies, canned).

* Cartons of coconut milk are too watered down, so stick to cans for the best flavor and a bigger dose of healthy fats. Ideally, buy organic, as non-organic brands tend to have some junk ingredients.

Thanks to Janet and Greta Podleski for allowing me to share their recipe.

This recipe is slightly adapted to ensure it delivers the best nutrition to my tribe – enjoy!

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