On Thursday we had 80 degree weather, and now it's 42 degrees with a windchill of 35. Really, Ohio, really?!?
Spring came briefly...
And then departed. Until Spring returns, it wasn't too hard to convince me to conjure up a nice, cozy, healthful, vegan stew on the stovetop, full of all the warming flavors of curry...
Curried Pumpkin Chili(Adapted from http://www.godairyfree.org/recipes/butternut-squash-curry-chili )
1 large onion, chopped
2 tablespoons coconut oil
2 bell peppers, cut into thin strips
6 garlic cloves, minced
1 can pumpkin purée
1 34 ounce can diced tomatoes
1 cup vegetable broth
1 can great northern beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 tablespoon curry powder
1 teaspoon cumin
1 T brown sugar
1T red curry paste
1 cup soymilk
Awaiting the return of Spring...