We had some left over rice we fried up, otherwise we would have started with a pot of rice.
To get down and dirty we melted 2 tablespoons of virgin coconut oil, which of course smelled amazing.
Then we added one half of a big onion, 3 cloves of garlic, 1 red pepper, and enough sweet and yellow potatoes, a 50/50 mix, to fill our tummies. about 3 each; all chopped up. We sauteed them for about 7 minutes till the onions were soft and everything started smelling like something.
In the meantime we mixed up 2 tablespoons of curry, 1 can of coconut oil, and 2 tablespoon of creamy peanut butter.
We added the curry sauce to the veggies and boiled the mix for about 20 minutes, testing the spuds for being soft. We continued adding a little water here and there to keep the creaminess nice and runny. Halfway through we added a couple of handful of kale (all chopped up small, which was a great suggestion) and 1 can of chickpeas. We adjusted the seasoning with just a bit of salt and pepper.
It was absolutely delicious. Lucy gave it two thumbs up.
Much thanks to Teach Eat Love for the great recipe. It was fun to make.