INGREDIENTS
2
Bell peppers, large
2
Carrots, medium
2 cans
Chickpeas
8 oz
Cremini mushrooms
4
Garlic cloves
1
Optional - garnish with cilantro
1
Sweet potato, medium
1
Yellow onion, medium
4 oz
Red curry paste
1 1/2 cups
Vegetable broth
1/2 tsp
Curry powder
1
Sea salt and pepper
2 tbsp
Olive oil
1 cup
Silk cashew milk