There's something really wonderful about having the routine of clearing out the extra produce in your fridge at the end of the week. I'm not very good at this, but slowly am becoming better at it as my awareness of food waste heightens. Curry is the perfect way to merge flavors and colors while at the same time clearing the produce from your fridge drawers.
For this recipe, use any vegetables you think might pair well together. Here is what I had on hand
1 T avocado oil
2 large purple potatoes, chopped in 1 inch pieces
1 red onion, chopped small
2-3 cloves of garlic, minced
1 inch of grated ginger, grated
1/2 inch of grated turmeric, grated
1 can chopped tomatoes with juices
1 tsp curry
1/2 tsp cumin
1/2 tsp cardamon
Salt and pepper
Chili pepper of your choice - I chose to make it without the hot, so my grandbaby could eat it
1/2 c chopped yellow peppers
2 c garbanzo beans
1/2 c spinach
1 c muun chi CoCoFir or coconut milk
1/2 c muun chi Pumpkin Chia Pudding
Warm the avocado oil in the bottom of a large pot. Add the next six ingredients. Give it a good stir, add the spices, stir and cover. Simmer on low til the potatoes were almost fork ready (about 5 minutes). The potatoes will continue to cook so you don't want them to get mushy.
Add the peppers, garbanzo beans, spinach and coconut milk. Give it a good stir and simmer for another 20 minutes.
Turn off your stew, and add the pudding just as it cools to warm to get your maximum probiotic benefit. I served this on a bed of farro, but any rice or ancient grain should be delicious.
Add hot chili with your spices if you would like to have it be a hot curry. Sonny devoured it, and gave it a thumbs up. But then again, he likes anything with the Pumpkin Cinnamon Chia Pudding in it! Enjoy!