Baby, it's cold outside... so warm up with stew!

Baby, it's cold outside... 

so you better come in and warm yourself up with some thai-inspired, curried stew!

Thai Curry Stew

1 sweet potato

2 large carrots

1 small red onion

1 inch fresh ginger, chopped small

3 cloves garlic, minced

1 jalapeno pepper

1 leek

1.5 cups cooked chickpeas (or 1 can)

1 cup coconut milk

1 tablespoon curry powder

Dash of tumeric and cumin, optional

Salt & pepper to taste

1/2 a lime

Garnishes: fresh cilantro, green onions, or shredded coconut flakes.

Bring ~2 cups of water to a boil (don't over do it with the water or you'll have a soup, not a stew!). Add the chopped sweet potato, leek, and carrots. Simmer on medium heat until soft, about 10 minutes, then turn to a low heat. In a frying pan, saute (in a bit of oil) the red onion, ginger, jalapeno, and garlic until soft. About 5-10 minutes. Add the sauteed veggies to the pot of boiled veggies. Add the chickpeas, spices, and coconut milk. Stir to combine. Let heat for 5 more minutes to mingle the flavors. Pour stew into bowls and then give each a bowl a good squeeze of lime juice. Finally, top with garnishes of choice (see above, I added all three). Serves 4.