This is an easy, hearty and healthy recipe that made for a delicious dinner with great friends. The chopping and spice-mixing was done ahead of time so the only thing left to do once people arrived was add things to the pot and stir! As much as I enjoy cooking, I love spending time with friends more, and the last thing I want to do when I have company is spend the entire evening slaving over the stove. This recipe easily doubles (assuming you have a pot large enough, which we almost didn’t!) and you’ll want to make extra because it’s great re-heated the next day, and the flavours get even better once it has time to sit.
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp curry powder
1/2 tsp nutmeg
1/2 tsp sea salt
1/4 tsp ground cumin
1 tbsp olive oil
1 white onion, chopped
1 red onion, chopped
3 stalks of celery, chopped
1 clove garlic, chopped
2 cups kale, chopped
2 cups vegetable broth
1 large sweet potato, peeled and diced
1 cup broccoli, chopped
1 can fire roasted diced tomatoes
1/2 can chick peas
1 can mixed beans
1/2 tbsp of chili flakes
1/2 cup cashews, roughly chopped
1. Heat a large heavy bottomed pot on medium. Add oil and cook onions, garlic and celery until tender, about 10 minutes.
2. Meanwhile, in a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix and set aside.
3. Once celery and onions are soft, stir in kale and about half of spice mixture. Once kale has wilted add vegetable broth and bring to a boil.
4. Add beans, tomatoes, broccoli, sweet potato, cashews, remaining spice mixture and chili flakes to the pot. Cover and simmer until the sweet potatoes are soft, about half an hour.
Recipe from Foodventures & Other Stories.