This was a healthy, mighty flavorful vegan/vegetarian stew.  There are a lot of options you could use with this recipe in terms of vegetables: carrots, broccoli, peas, red pepper, cauliflower, spinach to name a few.  I used what I had on hand so by all means adjust this recipe to suit your own needs/tastes.

While we made this Vegan/Vegetarian it could easily be made with chicken stock and cut up chicken breasts - again lots of flavor.  Plus the added tumeric with the ginger gives a good immune boost especially when in the depths of freezing winter.  There is nothing better than a good curry during winter.  Any way you make it, a hearty, healthy lunch or dinner.

2 Tblsp. Avocado oil

1 small onion, diced

2 minced garlic cloves

1 tsp. finely minced ginger

1/4 cup diced green pepper

1 stalk of celery, sliced on diagonal, and add minced leaves

3 small swiss chard leaves and stalk, finely sliced in ribbons

2-3 roma tomatoes, diced

3/4 lb. diced potatoes, we used red fingerling - any potato that holds up well steamed/simmered

1 cup vegetable stock, divided

1/2 tsp. tumeric, 3 tsp. Madras curry powder, salt to taste

big handfull of finely chopped fresh cilantro, and fresh basil

400 ml can full fat organic coconut milk - guar gum, sugar free (we use this brand)

398 ml. can organic chick peas, drained and rinsed well

1 Tblsp. potato starch

Heat up a large pan/braiser with the Avocado oil on low medium heat.  Add the onion, garlic, ginger, green pepper and celery to the pan.  Saute until fragrant and the onions are translucent - about 4 minutes.  Then add the swiss chard, tomatoes, tumeric, and Madras curry powder, salt and continue to saute until the swiss chard starts to welt.  Pour in 3/4 cup vegetable stock, potatoes and stir to combine.  Turn down to low and lid on keep on a low simmer stirring occasionally for the next 15-18 minutes until the potatoes are fork tender.

Next add in the fresh cilantro and basil, and drained chick peas mixing well.  To the remainder 1/4 cup of stock add 1 Tblsp. potato starch stirring to incorporate.  Add to the curry dish stirring well, then pour in the coconut milk, again stirring well until it begins to thicken.

Keep on a low simmer for 5-10 minutes stirring throughout, and serve hot over cooked rice.