In order to keep my immune system strong in the winter, I try to eat mostly warm and extra nourishing foods. I love a spicy curry any time of year, but especially as the temperatures begin to drop. In my mind, there is nothing better than lighting a fire and letting a curry stew away! This recipe is great for a crowd because it makes a ton and is vegan, dairy-free, and gluten-free. It looks like a lot of ingredients, but don’t get scared off. It comes together quickly and easily, I promise! I like to serve it over basmati rice, but it would be equally as delicious with brown rice or quinoa. Hope you’ll give it a try and let me know what you think!

 Ingredients:

    • 2 tbsp coconut oil
    • 1 large onion, chopped
    • 3 garlic cloves, minced
    • 1 tbsp fresh ginger, grated
    • ½ tsp cayenne
    • 1 ½ tsp cumin
    • ¾ tsp turmeric
    • 1 tbsp coriander
    • 1 tbsp tomato paste
    • 1 cup coconut milk (I use light)
    • 2 cups low-sodium vegetable broth (I use boxed)
    • 2 large sweet potatoes, chopped in cubes
    • 2 tomatoes, seeded and chopped
    • 1 head cauliflower, chopped in florets
    • 1 cup frozen peas
    • 1 can chickpeas (15oz and unsalted)
    • 4 cups kales, chopped
    • handful of cilantro, roughly chopped
    • salt and pepper to taste

Directions:

Heat oil on medium-high heat in a large dutch oven or pot and add onion. Saute until lightly browned and add minced garlic and ginger. Stir for another minute making sure not to burn the garlic. Add the other dry spices and tomato paste and stir until everything is evenly distributed. Add coconut milk, broth, salt, and pepper and bring to a boil. Once boiling, reduce heat and simmer for about ten minutes to allow broth to thicken slightly. Add sweet potatoes, tomatoes, cauliflower, peas, and chickpeas and bring back to a boil. Reduce again, cover, and let simmer for about 25 minutes or until veggies are fork tender. Before serving stir in kale and allow to wilt. Finally, garish with cilantro and serve over rice or quinoa.