I found a similar recipe in food blog land, and tweaked it to fit my kitchen today! This will be a very healthy bowl of yummy goodness all week for lunch or dinner.
1 large baking potato - chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini - cut into half moons
1 squash - cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo
Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer - till all veggies are done.
Serve as is - or over spaghetti squash, couscous, anything you want.
1 large baking potato - chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini - cut into half moons
1 squash - cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo
Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer - till all veggies are done.
Serve as is - or over spaghetti squash, couscous, anything you want.
2 comments:
Okay, what in the world is sriracha sauce???
Brandi-it's a hot chili sauce, I believe from Thailand. I need to get some more, thanks for reminding me!
I'm definitely printing out this recipe :)
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