Is there anything more comforting on a rainy day than a warm bowl of curry and a Bridgerton marathon? I should think not.
Ingredients:
1 cup Sweet Onion, diced
12 oz frozen Peas and Carrots, cooked
1 15 oz can Chickpea/Garbanzo beans, drained
10 oz frozen Stahlbush Island Farms Sweet Potato, diced and cooked
4 cups Low Sodium Vegetable Broth
2 cups Oatly Oat Milk (or your preferred milk alternative)
3 tsp Curry Powder
1 tsp Garlic Powder
2 tbsp Honey
Sea Salt & Pepper, to taste
Saute onion over medium heat until tender. Add vegetable broth and oat milk. Stir in curry powder, garlic powder and honey. Season with salt and pepper. Simmer for 20 minutes. Add chickpeas, potatoes, peas, and carrots. Continue over medium heat for additional 10 minutes until sauce thickens. Serve immediately over jasmine rice.
Don’t forget to add love, it makes all the difference!