Daniel Fast: Curried Vegetable Stew

Another Pinterest find. I can't reiterate enough how much I love curry. I mean it might be the best seasoning in the world. It goes with everything curry chicken, curry goat, curry shrimp. . . ok let me stop before I go into Bubba mode. Anyway I already decided (with this recipe) that chickpeas, curry, and kale belong together, so without further ado: 

Curried Vegetable Stew

Serves 8 - 10

1 teaspoon olive oil

1 large onion, dice

2 all-purpose potatoes, diced

1 tablespoon salt

1 tablespoon curry powder

1-inch piece ginger, peeled and grated (about 1 tablespoon)

3 garlic cloves, minced

2 cups vegetable broth

2 (16-ounce) cans chickpeas, drained and rinsed

1 green bell pepper, sliced

1 yellow pepper, sliced

1 medium head of cauliflower, cut into bite-sized florets

1/4 teaspoon black pepper

4-5 large kale leave, torn into bite size pieces

6 cups water

Heat the oil in a large pot over medium heat. Sauté the onion and bell peppers with one teaspoon of salt until translucent, about 5 minutes. Add the garlic, ginger, and remaining spices and sauté until fragrant. 

Pour in water and chickpeas. Bring to a boil. Season to taste.*

Add potatoes and cauliflower. Lower heat, cover, and simmer for 30-45 minutes.

Stir in the kale just before you think the potatoes are done. Cover with lid for 1 minute to allow the kale to wilt. 

I meal prepped this stew for lunch. The original recipe calls for coconut milk which I didn't have, but will definitely add next time for that creamy effect and bit of sweetness.

*Note: This step is important because your potatoes and cauliflower will not be able to absorb the flavors after they are cooked.