Submitted by Bryan Hayes
In a large pot, I add a couple of cans of coconut milk. You can also use regular coconut milk. I don’t measure, I just estimate how much I want.
Cut up into cubes sweet potato and throw them into the coconut on high heat to a boil followed by any hard vegetables. I usually use cauiflower as one of the base ingredients.
Add curry sauce. I like Trader Joe’s, which has red and yellow. Love them both. Add tumeric, garlic, ginger, about a tablespoon of olive oil, salt and pepper, fennel seeds, (cayenne pepper, chili pepper, and paprika if you like it spicy).
After a couples of minutes, reduce heat to simmer, add chickpeas, tofu and bell peppers. Cook for about 15 minutes checking sweet potato for tenderness so its cooked but not too mushy.
Last, add a bag of kale, mix and let sit while making the rice. It typically leaves leftovers and is so good the day after as the spices mix in.
I serve it with naan bread, which pairs really well.