1 (14-ounce) can low sodium diced tomatoes with juice
4 cups reduced-sodium vegetable broth
1 cup sweet potato, peeled, 1 inch dice
1 cup butternut squash, peeled, 1 inch dice
1 cup rutabaga or turnip, peeled, 1 inch dice
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup crunchy natural almond butter
1/4 cup fresh cilantro, chopped
2 cups of kale, chopped
*hot red pepper flakes or freshly ground pepper to taste
Lime wedges to garnish
Sliced almonds to top
Heat the olive oil in a Dutch oven over medium heat. Add onions, carrots and celery; sautº until soft and translucent, about 5 minutes. Add garlic, ginger and curry powder and cumin and sautº about 1 minute. Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit.
Add broth and root vegetables and bring to a boil. Reduce heat and simmer about 10 minutes or until tender. Add the beans and almond butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes.
Serve as is or over rice. Garnish with lime and top with sliced almonds.