Hey Everyone!! :-)
I've got another warm-you-up treat for you, today. Enjoy! :-)
Ingredients:
2 cups vegetable stock
1 14 oz can coconut milk
1 14 oz can chickpeas
1 6 oz can water chestnuts
2 cups broccoli chopped
1 large onion chopped fine
1 18 oz package sliced button mushrooms
1 12 oz package sliced shiitake mushrooms
3 large carrots peeled and chunked
4 large potatoes chopped and parboiled
1/2 cup basil chopped
5 cloves garlic minced
4 tbsp curry paste (your favorite kind)
2 tbsp olive oil
1 tbsp peanut butter
2 bay leaves
1 tsp chili oil (optional)
Salt and pepper to taste
Put the olive oil and onion in a deep-sided frying pan and saute until onion starts to soften. Add the water chestnuts, mushrooms, and garlic and saute until the mushrooms wilt. Add the curry paste and salt and pepper and stir to distribute. Add the carrots, potatoes, and chickpeas and stir to combine. Add the vegetable stock and bay leaves and stir while scraping the pan to deglaze. Simmer until the potatoes are fork-tender. Add the broccoli, basil, chili oil (optional), peanut butter, and coconut milk and stir to combine. Simmer until the broccoli starts to soften. Remove the bay leaves and serve over rice or quinoa.
Bon appetit!
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