2¼teaspoonscurry powder(adjust depending on curry spice level and whether you like spicy)
1¼teaspoonscumin powder
1teaspoonsalt
½teaspooncinnamon powder
½teaspoonsmoked paprika powder
½teaspooncoriander powder
¼teaspoonturmeric powder
¼teaspooncardamom powder
¼teaspoonblack pepper(about 10 turns)
⅛teaspoonclove powder
⅛teaspooncayenne powder(use less or omit if you don't like spicy)
Everything else
2cupszucchini, unpeeled and cut into ½-inch cubes(250 g)
1½cupssweet potato, peeled or unpeeled and cut into ½-inch cubes(195 g)
1cupred bell pepper, diced(150 g)
1cupyellow onion, diced(160 g)
½cupcarrot, sliced(65 g)
1tablespoongarlic, minced(8 g)
1teaspoonfresh ginger, peeled and minced
1cupwater(240 ml)
1½cupscanned garbanzo beans (chickpeas), drained and rinsed(225 g)
1½cupscoconut milk(330 g / from a can)
1½cupscanned diced tomatoes, undrained(365 g)
¼cuppeanut butter(65 g)
2cupslacinato kale, finely chopped(70 g / AKA dinosaur kale)
cooked brown rice (optional)(for serving, see Notes for link)
Instructions
Stir all of the spices together in a small bowl and set aside for now.
Heat a stockpot or Dutch oven over medium heat for 2 minutes. Add the zucchini, sweet potatoes, bell peppers, onions, carrots, garlic, and ginger. Cook for 5 minutes, stirring occasionally and adding a small splash of water if things begin to stick.
Add the spice mixture you set aside earlier and cook for 1 minute, stirring constantly, until the spices smell heavenly. Add the water and stir up the stuck bits from the bottom of the pot.
Add the garbanzo beans, coconut milk, tomatoes (including the juice), and peanut butter and stir until the peanut butter dissolves. Bring just to a boil, then lower heat to a simmer. Place a lid on the pot at an angle and simmer for 20 minutes, stirring occasionally and making sure to stir the bottom of the pot to keep things from sticking.
Remove the lid, add the kale, and simmer an additional 5-10 minutes, without a lid, until the veggies are tender.
Dish out and serve alone or over the cooked grain of your choice. We like brown rice. Enjoy!