I am inspired and motivated by fresh fruits and vegetables. I chose the Curry because I love the layers of flavor in the individual vegetables and spices.
| INGREDIENTS | DIRECTIONS |
|---|---|
2 each Zucchini, diced 2 each yellow Squash diced 2 each sweet potatoes peeled/diced 1 bunch kale roughly chopped, not to small 1 yellow onion medium dice 2 14 oz. can Chick peas 4 pt Grape or cherry tomatoes 4 tbsp Fresh ginger minced 4 tbsp Fresh Garlic minced 1 bunch fresh cilantro, chopped 1 tbsp Red pepper flakes 1 tbsp Coriander 4 tbsp Curry Powder 1 tbsp salt 2 each fresh Lemon Zest and the juice of 2 tbsp Maple Syrup 1 14 oz. can Coconut milk 16 oz Plain Yogurt |
1 Simmer all of the above except the yogurt in a large kettle for about an hour 2 Turn off heat 3 Stir in plain yogurt 4 Season more if needed |
CuisineAmericana
Ingredients
2 each Zucchini, diced
2 each yellow Squash diced
2 each sweet potatoes peeled/diced
1 bunch kale roughly chopped, not to small
1 yellow onion medium dice
2 14 oz. can Chick peas
4 pt Grape or cherry tomatoes
4 tbsp Fresh ginger minced
4 tbsp Fresh Garlic minced
1 bunch fresh cilantro, chopped
1 tbsp Red pepper flakes
1 tbsp Coriander
4 tbsp Curry Powder
1 tbsp salt
2 each fresh Lemon Zest and the juice of
2 tbsp Maple Syrup
1 14 oz. can Coconut milk
16 oz Plain Yogurt
Directions
1
Simmer all of the above except the yogurt in a large kettle for about an hour
2
Turn off heat
3
Stir in plain yogurt
4
Season more if needed