I am really lucky! You see, my parents are in Calco, Italy on my dad’s Italian Health Vacation and I’m in New Jersey with my brother. Reading that sentence alone may incline you to assume that I am off my rocker. Why does Talia think she is lucky given that she is in suburbia, New Jersey and her parents are at a stunning, “Sana Retreat and Spa featuring 22 uniquely-appointed suites,” in the heart of the beautiful countryside in Italy? (my parents are HERE) Well, dear readers, this is because I get to cook using curry. Bahahahaha. My parents loathe curry and anything overly spicy. Me? I adore Indian food and curried food equals happy taste buds. Soooo, I ventured to the kitchen today and said to myself that I was going to go for it, I was going to make a vegetable dish employing the use of curry and nobody was going to tell me that they wouldn’t eat it. I would make it and eat it all by myself! *happy dance* I made up for any guilt about cooking such a large pot of food for myself by also preparing my brother his favorite banana bread. After eating dinner, we were both delightfully full (don’t worry, he ate more than just banana bread) and I stored the rest of the stew in the refrigerator (sometimes I wish I was a giant so I could eat all of my recipes such as this one at once, but being an averaged sized Homo sapien, I knew that the rest of the stew belonged in storage to be consumed later).
Curry, it’s nice to see you again after a long hiatus away from the Fuhrman family kitchen! If you like curry, as I do, try making this recipe and delight in all of the fiber, flavonoids and antioxidants present in this recipe. It’s perfect for a chilly winter’s day!
Ingredients (makes 10-15 servings):
1 (15 oz) can white navy beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 carton (4 cups) low-sodium vegetable broth
3 cloves garlic, minced
1 yellow onion, finely chopped
3 large carrots, diced
1 zucchini, chopped
4 small or 3 large stalks celery, sliced
2 cups mushrooms (about 12 small button mushrooms), sliced
1 bunch kale, finely chopped
1 tablespoon high quality curry powder
½ teaspoon cumin
¼ teaspoon turmeric
1 tablespoon Bragg’s Liquid Amino Acid
1) In a large pot, add 1 cup of water with chopped onion, minced garlic, curry powder, cumin and turmeric. Sautee for about 5 minutes over low-medium heat. Add a few more tablespoons of water, if necessary.
2) Add veggie broth and Bragg’s Liquid Amino Acid and cook for another five minutes.
3) Stir in chopped vegetables (except for mushrooms) and cook over medium heat for approximately 10 minutes. After 10 minutes, add mushrooms and all beans (do not add the liquid in the cans of beans).
4) Simmer on a low flame for another 20-30 minutes and you’ve got one tasty stew on your hands. Enjoy!
I will also include in this blog post a song recommendation because I happen to be listening to a fantastic song as I type this: Palladio by Escala is woahhh, really good!
I hope you are having a kalicious day! ← I just made up this word. Kalicious = a day as glorious as kale is healthy.
Peace, love and STRAWBERRIES (change is desirable, so I figured I would change up the kale signature thing, if only for this one post!) <3