this is a quick and easy dish that you can throw together at the last minute. its hot and summertime and the last thing anyone wants, even those of us who actually prefer to slave away in a hot kitchen, is to slave away in a hot kitchen when there are remote control cars to kick ass, beaches to romp in and robots to build in the dirt.
also, we are receiving our first beachgreens crate of fresh veggies and fruit. beachgreens.com is a local company in long beach, dedicated to bringing fresh, organic and sustainable produce from the southern california farms to your door. the prices are crazy reasonable and it seems with this deal i will be saving about 30$ of what i normally spend a month. plus, the variety is so exciting for this mama. according to my confirmation email we will be receiving a nice bounty of: red leaf lettuce, tomato, carrots, leeks, avocado, white nectarines, romano beans, zucchini, persian cucumber, murkott tangerines, yellow peaches and strawberries. i have a meaty rack of baby back ribs slow cooking its way to my belly in the oven right now and i am sure it will be smiling on a plate next to our new bounty.
2 sweet potatoes, diced
handful of trader joes frozen tri colored melange of bell peppers
4 cloves garlic, minced
1 cup of frozen organic spinach
1 can organic garbanzo beans
1 package trader joes black beluga lentils
1 onion, diced
3/4 can of coconut milk
1/4 cup veggie broth
as much powdered curry as you like
salt and pepper
saute onions, garlic and sweet potatoes until soft, keep on medium heat. add curry powder and salt and pepper. throw in peppers, spinach, beans, lentils and saute another couple minutes. add in veggie broth and coconut milk. cook about 25 minutes or until everything is soft and flavorful. enjoy!