Adapted from: Gluten Free Goddess.
INGREDIENTS:
3 cups vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, 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 small diced onion
1 14-oz. can coconut milk
1 lime, juiced or organic rice vinegar
1 tablespoon Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste
* 1 red or yellow bell pepper, seeded, cored, diced (I have this starred because sometimes I find that when I add peppers they can tend to get slimy.
* Optional: Diced Chicken/lobster/shrimp/salmon/crabmeat
SPRINKLE chopped basil or flat leaf parsley over the top just before serving. Drizzle with some thinned out yogurt.
Add just before serving:
1-2 tablespoons chopped fresh basil or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired
Slow cooker version. Combine all of the ingredients in a slow cooker and just let it cook until the veges are tender to your liking.
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.
Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.
Serves 4.
Accompaniments:
A dollop of fresh organic yogurt, especially if you serve it with chopped basil or mint.
If you are allergic to citrus change out the lime with organic rice vinegar.
Hemp or nut milk works as a substitute for coconut milk; adjust flavors if necessary, to taste
