Recipe of the day ...

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Vegan Kale and White Bean Korma
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
4  cloves garlic, minced
1 teaspoon minced ginger
2  medium sweet potatoes, peeled and cubed (optional)
4  ounces tomato sauce
1 1/2  tablespoon curry powder
One 13 1/2-ounce can light coconut milk
2  cups kale, roughly chopped
15 ounces white kidney beans, drained and rinsed (or cook some, use 2 cups and freeze the rest for later)

Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute.
Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using).


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