This is a healthy one pot dish ideal for solar cooking. The curry sauce is simply whipped up in the blender then poured over the veggies before cooking. In a pinch you could always use a jar of pre-made curry.
2 garlic cloves
1 tablespoon fresh grated ginger
13 ounce can unsweetened coconut milk
2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 tablespoon honey
1/4 - 1/2 teaspoon crushed red pepper
1 teaspoon salt
1 14 ounce cans chickpeas, drained
1 sweet potato, peeled and cut in cubes
1/2 cup chopped onion
1 red bell pepper roughly chopped
1 1/2 cup de-stemmed and sliced tuscan kale
fresh lemon juice
To make the sauce, place garlic, ginger, coconut milk, garam masala, turmeric, cumin, honey, crushed red pepper and salt in the blender. Blend until smooth.
Place chickpeas, sweet potato, onion and bell pepper in your Graniteware pot. Pour sauce over the veggies and stir to combine. Cover your pot and place in your pre-heated Solavore Sport.
Let the curry cook for 4 to 6 hours. Ours cooked without reflectors at about 250 degrees for 5 hours. You'll know it's ready when the sweet potato is tender. Add the kale to the cooked curry and stir to combine. The kale will wilt when added to the hot pot. Just before serving, stir 1 tablespoon of fresh lemon juice into the curry.