And just like that 2018 is over and 2019 is off to a running start! 2018 was filled with challenges, many nights of dancing, and some of the best memories of my life. I can’t wait to see what 2019 has in store.
This January, I’ve decided to participate in Veganuary as well as abstain from alcohol. After the holidays my body has been feeling a bit sluggish and weighed down, and I always feel better when I cut back on meat and dairy. I am definitely looking forward to getting some energy back!
This is my first recipe of the new year and it is definitely a good one. The flavors blend so nicely together and had me going back for seconds! It’s delicious served over rice, freekeh, or salad greens. I didn’t have any on me when I made this, but I would definitely add a can of chickpeas as well to add a little protein.
1 Tbsp olive oil
1 red onion, diced
2 cloves of garlic, minced
1 jalapeno, chopped
1 can diced tomatoes
1 cup vegetable broth
1 cup chopped potatoes
1/2 cauliflower head, chopped
1 tbsp curry powder
Salt and pepper to taste
1 cup kale, tough bits removed
*rice, freekeh, or greens for serving
Sauté onion, garlic, and jalapeño in olive oil until soft and fragrant. 5-10 minutes.
Add tomatoes, broth, potatoes, cauliflower, curry powder and salt and pepper.
Stir together and bring to simmer. Cover and allow to cook until potatoes are soft, 30-40 minutes.
Prepare rice or greens if using.
Add Kale and allow to cook until just soft about 2 minutes.
Serve and enjoy.