Meatless Monday Recipe – Curried Sweet Potato Stew

So simple and so yummy. The curry flavour is delicate enough not to offend fussy eaters. Use butternut squash or carrots, if you don’t have sweet potato. You can also replace the kale with broccoli.

2 large sweet potatoes, peeled and diced

1½ cups cooked chickpeas or 1 can (19 oz), drained and rinsed

1 can (14 oz) diced tomatoes

1 cup vegetable stock

1 bunch kale, coarsely chopped

2 tsp curry powder

½ tsp ground cumin

¼ tsp ground cinnamon

¼ cup chopped fresh cilantro

2 green onions, chopped

Fresh cilantro or parsley for garnish

In large saucepan, combine sweet potatoes, chickpeas, tomatoes, curry powder, cumin and cinnamon, and stock. Bring to a boil and then simmer over medium-low heat. Add kale, cover and cook for 3 minutes or until kale is just wilted.

Stir in cilantro and green onions. Simmer, uncovered, for 5 minutes.

Garnish with cilantro or parsley. Serve over rice or quinoa.

Serves 4-6.

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