Ingredients
- 3 cups light tasting vegetable broth
- 4 cloves garlic, chopped
- 1 large yam or sweet potato, peeled, diced
- 1 yellow bell pepper, seeded, cored, diced
- 2 Granny Smith apples, peeled, cored, diced
- 1/2 cup chopped roasted green chiles- mild or hot, to taste
- 1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
- 1 15-oz. can chick peas, rinsed, drained
- 1 lime, juiced
- 1 tablespoon Thai Kitchen curry paste (red or green), or to taste
- A pinch cinnamon and cumin
- Sea salt and pepper, to taste
- Add just before serving:
- 1 14-oz. can coconut milk
- 1-2 tablespoons chopped fresh cilantro or mint
- 1 cup packed baby greens
- Hot red pepper flakes, to taste, if desired
Directions
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Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.
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Or if you’re in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.
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Stir in the coconut milk, cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.