Ingredients:

• 1 sweet potato cut

• 1 small head cauliflower cut

• 1 tbsp olive oil

• 1 can chickpeas rinsed

• 1/2 tbsp coconut oil

• 1 (14 oz) can coconut milk

• 3 tbsp almond butter

• 2 tbsp tomato paste

• 1/2 tbsp minced garlic

• 1/2 tbsp minced ginger

• 1 tbsp curry powder

• 1/2 cup mushroom broth

• 1 bunch kale shredded

• salt, to taste

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C). Toss sweet potato and cauliflower with olive oil and a dash of salt. Spread on a greased baking sheet and bake for 20-25 minutes.

2. Mix together almond butter, tomato paste, and coconut milk until fully combined. Set aside.

3. Heat coconut oil in a skillet at medium heat. Add garlic and curry powder for 2-3 minutes.

4. Add almond butter mixture to skillet and stir until combined. Follow with bone broth. Next add in chickpeas, sweet potatoes, and cauliflower. 

5. Bring to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.

6. Serve with rice and enjoy!

Suggestions:

• You can swap out the mushroom broth for whatever you want.

• This curry is delicious served over basmati rice, lime zest, olive oil, salt, and saffron.

Hope you love this as much as I do! Yum!