I really wanted to give you a spring recipe, bursting with tender green things, but I made this last week during what was (hopefully) our last segment of "cold" San Diego weather. You can make it in a slow cooker on the weekend. It makes a large pot, plenty of leftovers for lunches during the week.
2 cups chopped onion
2 large celery ribs, roughly chopped
1 medium head bok choy, chopped
1 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1 teaspoon sweet curry powder
1 teaspoon hot curry powder (optional, if you like heat)
4 cups vegetable broth
2 cups light coconut milk
1 14-ounce can diced fire-roasted tomatoes
2 14-ounce cans chickpeas, drained and rinsed
1 large sweet potato, medium diced
1 tablespoon cornstarch
1 head kale, de-stemmed and chopped
1/4 teaspoon salt and pepper (or to taste)
juice of 1/2 a small lime
1. Place all ingredients from the onion through the chickpeas into a slow cooker set to 6 hours.
2. At the 4.5-hour mark, add the diced sweet potato.
3. At 5 hours, remove a ladle full of the broth and place in a small bowl. Dissolve the arrowroot powder into the removed broth and return the mixture to the slow cooker. Add the kale.
4. After 6 hours, season to taste with salt, pepper, and lime juice and serve.
Adapted from Yoga Journal via the Eat Green Recipe Book by Cate Stillman and Desirée Rumbaugh.
Posted on Wed, March 6, 2013
by Heidi Gilchrist