we made the best dinner we’ve made in a long long time tonight. “peanut curry with with sweet potato and collard greens” from The Essential Vegetarian Cookbook. instead of rice, we made a mixture of red quinoa and baby garbanzo beans i got from trader joe’s a few days ago.

shh, don’t tell anyone, but here’s the recipe! try it and let me know what you think!
heat oil in a large skillet over medium heat. when hot, add a large onion, two inches of grated ginger, four cloves of minced garlic and half cup of minced cilantro. reduce heat and saute til onion is translucent. add one chopped roasted bell pepper, chopped roasted jalapeno, one tablespoon of ground cumin, two tablespoons of whole mustard seeds, two tablespoons of ground coriander, one tablespoon of ground tumeric, one tablespoon of paprika, a quarter tablespoon of cayenne. stir to blend. stir in two peeled and chopped tomatoes, one chopped sweet potato and about three chopped yukon gold potatoes. cover and let simmer about 15 minutes. combine a quarter cup of coconut milk and two tablespoons of smooth peanut butter and stir til smooth. add mixture to skillet along with one pound of collard greens and two cups of beans. cook till collards turn bright green then cover and let sit for 20 minutes.