½ teaspoon cayenne pepper (optional, if you like it extra spicy like me)
½ small bunch of crinkly purple kale or green kale, finely chopped
½ roasted red pepper, finely chopped (I used jarred)
2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
2 tablespoons Thai red curry paste* (available in the Asian section at most grocery stores)
Salt, to taste
2 small to medium sweet potatoes, peeled and diced (or butternut squash)
1 large yellow onion, chopped
2 tablespoons extra-virgin olive oil
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
Peanut Dipping Sauce
Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies!
Cherry, Arugula and Quinoa Salad