4 for $10: Loaded Veggie Curry with Sweet Potatoes and Kale

Looking for a way to save money and enjoy a delicious free-from meal? Perfect for a cold winter night, this curry recipe is flavorful and full of soul. Using in-season veggies, this dish is economical and healthy. Traditional curries use coconut milk. However, I used flax milk in this recipe due to family preference. You can use any non-dairy milk of your choice. Chickpeas are added for protein. This recipe serves four. You can freeze the leftovers.

Loaded Veggie Curry with Sweet Potatoes and Kale

• 3 Tbsp Curry powder

• 1 tsp Sea salt

• 1 tsp Black pepper

• 1 tsp Garlic powder

• 1 tsp Onion powder

• 2 Tbsp Oil

• 3 Sweet potatoes (medium)

• 1 bag Frozen veggies

• 1 bunch Kale

• 14oz. can Chickpeas (drained or rinsed)

• 3 cups Flax Milk

• 1 cup Cilantro (chopped leaves and stem)

1. Peel and chop sweet potatoes in 1 inch cubes.

2. Heat oil in Dutch oven or large pan on medium high.

3. Add sweet potatoes and stir to coat in the oil. Cook for 2 minutes.

4. Add chickpeas and cook for one minute.

5. Add curry powder, seal salt, black pepper, garlic powder, and onion powder. Stir and coat veggies. Let the seasoning heat till aromatic.

6. Add flax milk and stir. Be sure to scrape the bottom of pot to get all of the flavor. Bring to a boil.

7. Reduce heat to low heat and cover for 20 minutes.

8. Remove stems and chop kale.

9. Stir kale and cilantro into the curry and cook for 5 minutes.

10. Serve over rice.

Frozen veggies are often cheaper than fresh veggies, but still pack lots of nutrition.