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Winter's Last Hurrah

 I really wanted to give you a spring recipe, bursting with tender green things, but I made this last week during what was (hopefully) our last segment of "cold" San Diego weather. You can make it in a slow cooker on the weekend. It makes a large pot, plenty of leftovers for lunches during the week.

2 cups chopped onion
2 large celery ribs, roughly chopped
1 medium head bok choy, chopped
1 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1 teaspoon sweet curry powder
1 teaspoon hot curry powder (optional, if you like heat)
4 cups vegetable broth
2 cups light coconut milk
1 14-ounce can diced fire-roasted tomatoes
2 14-ounce cans chickpeas, drained and rinsed
1 large sweet potato, medium diced
1 tablespoon cornstarch
1 head kale, de-stemmed and chopped
1/4 teaspoon salt and pepper (or to taste)
juice of 1/2 a small lime


1. Place all ingredients from the onion through the chickpeas into a slow cooker set to 6 hours.

2. At the 4.5-hour mark, add the diced sweet potato.

3. At 5 hours, remove a ladle full of the broth and place in a small bowl. Dissolve the arrowroot powder into the removed broth and return the mixture to the slow cooker. Add the kale.

4. After 6 hours, season to taste with salt, pepper, and lime juice and serve.

Adapted from Yoga Journal via the Eat Green Recipe Book by Cate Stillman and Desirée Rumbaugh.


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