Contributed by Lisa/Urban Harvest

This isn't really a recipe - it's more of a method for making a simple stew. Substitute as you will - it's very forgiving!

Ingredients

2 large cloves Garlic
1 large Onion, peeled and wedged
1 Rutabaga, peeled and cubed
6-8 cups assorted other root vegetables, peeled and cubed (we used celeriac, potatoes, carrots, yams, and parsnips)
1-2 Tbsp Curry Paste (your favorite blend)
3-4 Tbsp organic, smooth Peanut Butter
1-2 Tbsp Tamari (or soy sauce)
1 can Coconut Milk + 1 can Water

Instructions

Saute onion and garlic in oil until translucent. Add veggies, and saute 5 minutes more. Combine all ingredients in a crockpot, and let simmer throughout the day, OR, cook on the stove for 1 1/2 to 2 hours, stirring and adding extra water as needed.

For a complete meal, add 2 cups of cubed tofu, cubed chicken, or white beans. Thinly sliced greens (chard, spinach, kale, collards, or beet greens) can also be stirred and simmered in for the last 5 minutes or so for an extra nutritional boost and added colour.

Serve with cilantro, yogurt, and toasted cashews.

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