While I was out playing and having an awesome time with Kate and her super cute 3 yr old twin boys…this flavorful stew was slow cooking away. It was such a fun afternoon, that couldn’t have gone more perfectly. I even got to run into our good friend Kristin with sweet, little Ellie.
I meant to top the stew with a dollop of Greek yogurt, splash of hot sauce, and a few crunchy peanuts...but it was super delicious regardless. After walking around for several hours, I was quite hungry when I came home and this was just the thing to hit the spot. So glad I was able to walk right into a ready made meal.
- 1 can chickpeas, drained and rinsed
- 1 sweet potato, cubed (about 1 c. total)
- 1 1/2 t. curry powder
- 1/2-3/4 t. garam masala
- 1 t. cumin
- 1 T. minced ginger
- 2 t. minced garlic
- 1 T. honey
- dash of cinnamon
- 1 can fire roasted tomatoes, in juice
- 1 can light coconut milk
- 2 c. vegetable or chicken stock
- 2 T. natural peanut butter
- 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
- Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt
Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.
Recipe courtesy of Peas and Thank You
After lunch on the patio at Parker & Otis, the four of us headed to the Museum of Life + Science for a beautiful 65 degree afternoon outdoors. I just can't get over how lovely the weather was.
Farmyard (w/ the cutest little piglet)
Earlier this afternoon, back at the ranch…I found a beagle (Finley) growing in my vegetable garden.
They loved being outdoors this afternoon and taking a short walk to catch-up on all the new smells. I agree with Wilson, bring on spring!!