Category Archives: Spring Archive

In a large saucepan, heat oil over medium high heat. Add the diced onion and cook for 5-10 minutes until softened and beginning to lightly brown. Add the minced ginger, garlic, and chillis to the pan and cook for another 3 minutes. Next, trim the green pepper sides away from the seeds and cut into 1 inch dice. Add the diced green pepper and curry powder to the pan. 

Peel and dice the potato into small cubes and add to the pan along with the broth, coconut milk, and the chickpeas that have been drained and rinsed.. 

Bring the mixture to a boil then reduce to a simmer until the potato is fork tender and cooked through (about 15-20 minutes).

Meanwhile, remove stems from the kale and finely chop. Once the potato has cooked through add the chopped kale and peanut butter. Cook for about 4-5 minutes until the kale has softened. 

Season with salt and pepper. If the mixture gets too thick you can thin it out with more broth or coconut milk. Serve with brown rice. Option to garnish with peanuts. Enjoy!

In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10-15 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. At this point you can leave the sauce as is, OR you can puree ⅓ of it using an immersion blender (I like to keep some of it rustic). Serve this with roasted eggplant, spaghetti squash, or roasted zucchini.

For kids, serve with pasta for kids. Optional to top the dish with grated parmesan or mozzarella.