3 cups organic vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled and diced
1 yellow bell pepper-seeded, cored, diced
½ cup chopped roasted green chiles-mild or hot, to taste
1 14-ounce can fire-roasted diced tomatoes
1 15-ounce can chickpeas, rinsed and drained
1 14-ounce can coconut milk
1 lime, juiced
1 tablespoon curry paste
1 pinch Ceylon cinnamon and organic cumin, each
sea salt and pepper, to taste
Mix everything in a slow cooker and cook on low for 6 hours. Or, put all ingredients in a large pot and cook, covered, over medium heat until the vegetables are tender, about 30 minutes.
Just before serving, add:
1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
1 pinch organic red pepper flakes
Heat through briefly until the greens soften.
This is another recipe where the leftovers are better than when it was freshly made. I think because we cooked it on the stove instead of letting cook in the slow cooker for 6 hours. Last night it was a little bland. However, for lunch today, I heated up a bowl and it is quite good. I dumped some already-cooked quinoa in it to make it heartier. It’s raining today and I wanted something hearty!!