Kale, Sweet Potato, and Chick Pea Curry
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

4 -5 lbs. Kale
3 lbs. Onions
2 lbs. Carrots
3 lbs. Sweet Potatoes
4 cups Chick Peas, cooked or canned
1 cup Raisins
1 - 28-oz. can Tomatoes, crushed
2 - 6-oz. cans Tomato Paste
1 tbsp. Garlic, crushed (optional)
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric
1 tbsp. Cinnamon, ground
Cayenne Pepper OR Hot Sauce (to taste)
3 cups Basmati Rice (brown) cooked in 6 cups Water

(To enlarge the photo of the Kale, Sweet Potato, and Chick Pea Curry, click on the photo or link)

Preparation

Kale, Sweet Potato, and Chick Pea Curry is a deliciously spicy vegan recipe with a North African flavor. Preparation and cooking time is about 2 hours. It will serve about 12 adults as a main meal, and is great for leftovers (so you don't have to cook every day) and for something different at covered dish suppers.  If you want a smaller quantity, cut the recipe in half. Leftovers can be stored in covered containers in the refrigerator for several days without the loss of flavor.

We prepare this recipe in a large soup pot on the stovetop.

Place 2 cups of water in a large soup pot on the stove, add the crushed tomatoes and the seasoning, and heat the contents to boiling on medium heat; then reduce the heat to simmer.

While the water and tomatoes are heating, wash and clean the kale; chop or shred in a food processor or cut into bite-sized pieces with a knife, place in the pot, and mix well.  The kale should wilt down so that none is left above the liquid level.  Cover and let simmer, mixing about every 10 minutes.

Wash and peel the carrots, garlic, and onions. Dice the onions, crush the garlic, and slice the carrots with a knife or in a food processor.  Add to the soup pot and mix well.  If the contents cannot be pushed down into the liquid, add a little more water, cover, and continue to simmer and mix as above.

Wash and peel the sweet potatoes and cut into small cubes.  Add to the pot, mix thoroughly, cover and continue to simmer.  Mix as above.

While the curry is simmering, place the water in the rice pot on the stovetop and bring to a boil.  When the water begins to boil, add the brown basmati rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.  Then turn off the heat.

While the rice is cooking, add the chick peas, raisins, and tomato paste to the curry pot, cover and continue the simmering and mixing process as above.

When the sweet potatoes are tender, turn off the heat.

Serve the kale/sweet potato curry over a bed of brown basmati rice and enjoy.

Ingredients Information

Chick Peas or Garbanzos

Chick Peas or Garbanzos, Canned

Cinnamon, ground

Cumin, ground

Garlic

Kale

Kale, Frozen

Onions, Yellow

Paprika

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Potatoes, Sweet

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomatoes, Crushed

Tomato Paste

Turmeric, ground

Utensils and Equipment Information

Food Processor

Garlic Press

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!