Fall Curry Vegetables Stew

Ingredients

• 2 medium sweet potatoes, cut into chunks
• 1 small head cauliflower, cut into florets
• 1 tbsp olive oil
• ½  tbsp coconut oil
• 1 can chickpeas, rinsed and drained
• 1 can (14 oz) coconut milk
• 3 tbsp almond butter
• 2 tbsp tomato paste
• ½ tbsp minced garlic
• o   1 tbsp Esmen’s Curry Powder
• ½ cup vegetable broth
• 1 bunch kale, finely chopped
• Salt and pepper to taste
• 1 tsp Trader Joe’s 21 Seasoning Salute

Instructions:

1. Preheat the oven to 400 degrees.
2. Toss sweet potato, cauliflower, Trader Joe’s 21 seasoning salute, olive oil, plus a dash of salt.  Spread on a greased baking tray and bake for approximately 25 minutes.
3. Mix almond butter, tomato paste and coconut milk until fully combined.  Set aside.
4. Heat coconut oil in a skillet at medium heat.  Add Esmen’s Curry Powder and garlic, and sauté for about 2 minutes.
5. Next add the almond butter mixture and stir until combined.  Follow with the vegetable broth.
6. Add chickpeas, sweet potato, cauliflower, salt, pepper and stir together.
7. Bring to boil, then reduce heat and simmer for approximately 10 minutes.
8. Finally add the kale and cook for another 3 minutes.
9. Serve with basmati rice or your favourite side dish.