Sniffle Stew (AKA Christmas Curry)

It’s that time of year, isn’t it! It’s gotten crazy cold almost overnight near here, and I’m freezing all the time. The cure for the cold weather is a yummy curry.

Granted, that’s not the most appetizing of names, but this IS a super yummy soup–perfect for the cooler weather, and really, really easy to make so it’s perfect to whip up when, well, you’re getting the sniffles! As a bonus, this hearty vegan stew is made from ingredients I always have on hand in the pantry, so it’s quite convenient.

3 cups broth (I like Pacific Brand)
1 can diced tomatoes (I prefer Eden because it’s BPA free)
1/2 cup sunbutter, almond butter or PB
1/3 cup diced uncrystallized ginger, or 1 tsp minced ginger
1 generous Tablespoon garam masala (milder) or curry powder (hotter!)
squeeze of lemon
pinch of salt, to taste
1 pound chopped kale or collards
1 can garbanzo beans, drained (Eden foods)

Simmer the broth, tomatoes, sunbutter, ginger, kale and spices on low for 45 min-1 hour (longer is fine, too!) to allow flavors to meld. Stir occasionally. Add drained and rinsed garbanzo beans. Simmer a minute or two more, add salt and pepper as desired, and enjoy!