You know that feeling when you’ve returned from an awesome trip, and your body says “please give me vegetables”? Well that’s how I felt last week when I got home from an awesome whirlwind road trip up to Boston and back. It was a busy weekend with lots and lots of delicious meals and drinks. And when I got home, I knew I needed to make something fast, that would have lots of leftovers for the week, and would make my body (and my mouth) happy.
This recipe turned out great and is easy to adapt with whatever you have on hand, or whatever looks good at the grocery store. The original recipe called for waxy potatoes, but I was more in the mood for sweet potatoes and then added in a parsnip to make it feel like fall. This comes together easily, goes well with bread, over rice or couscous, or is perfect on its own. It’s the perfect meal to get back on track after a weekend of wonderful indulgences.
Adapted from The First Mess
- 1 Tbsp olive oil
- 1 onion, diced
- 1 1/2 Tbsp curry powder
- 3 dried bay leaves
- 4 garlic cloves, minced
- 2 inches fresh ginger, peeled and minced
- 1-2 jalapeños, seeded and minced (1 wasn’t very spicy, just a subtle warmth…leave seeds in for more heat)
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and minced
- 1/4 large cauliflower, cut into bite-size florets
- 1 large (28oz) can crushed tomatoes
- 2 cups vegetable stock (more or less depending on how soupy you like it)
- 2 (15oz) cans chickpeas, drained and rinsed
- 1/2 bunch kale, stems removed and chopped
- salt and pepper, to taste
In a large pot, heat olive oil over medium high heat. Add the diced onions and cook until tender. Add the curry powder, bay leaves, garlic and jalapeños, stirring until fragrant.
Add the sweet potatoes, parsnip, and cauliflower and mix well. Add the crushed tomatoes, vegetable stock, and chickpeas. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Let simmer for 30 minutes, or until the vegetables are tender. Stir in the kale just before serving.