Smexy Veggies Curry

This month's Recipe Redux theme was "A Trend in Every Pot" - use a 2013 food trend and add it to a soup, stew, or other one pot meal.  I was thrilled with this month's theme since I frequently make big batches of soups and stews during the winter for quick hot dinners throughout the week.

 

According to Cooking Light, one of the top food trends for 2013 is making veggies healthy and sexy.  Everyday, more chefs are making vegetables, not meat, the star of their entrees.  I took these trends and combined them into one super creamy, flavorful, and hearty curry.  Cauliflower, rich in cold-fighting vitamin C, takes center stage in this recipe along with vitamin A packed sweet potatoes and swiss chard bursting with vitamin K.  It's pretty much a multivitamin in a bowl. 

Sweet Potato, Swiss Chard, and Cauliflower Curry (or Smexy Veggies Curry)
Serves: 4

2 garlic cloves, minced
1/2 large sweet onion, finely diced
1 can BPA-free chickpeas, drained and rinsed
1 can light coconut milk
2-3 cups low sodium vegetable broth (I like the Pacific brand)
2 cups organic tomatoes, diced (or 1 can BPA-free unsalted organic tomatoes)
1 cup small cauliflower florets
1 cup organic sweet potato, chopped in 1/2 in. cubes
1/2 cup red lentils
2 tablespoons raw organic peanut butter (no salt, sugar, or oil added - I used homemade)
1 1/2 tablespoon minced fresh ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
Dash cayenne
Pinch sea salt
4 cups swiss chard, chopped into small pieces
Chopped fresh cilantro

1. Place ingredients garlic through sea salt into a slow cooker.  Stir to combine.
2. Turn the slow-cooker on high for 30 minutes then turn to low and continue to cook for 3-4 hours until veggies are soft.  Add swiss chard, stir, and continue to cook for 5 minutes or until chard has wilted.
3. Serve garnished with fresh cilantro.

This recipe was submitted to Slightly Indulgent Tuesdays, Wellness Weekends, and Healthy Vegan Fridays.