~*~*~This recipe is gluten free and vegan~*~*~ As are all my recipes I tend to shoot for 2 servings, but this very low cal dish makes enough for leftovers unless you are both VERY hungry! This recipe was inspired by the potato spinach curry in Appetite for Reduction (pg. 232). I think this is a little quicker and I hate potato chunks so it uses marinara instead of chopped tomatoes. I think that makes it creamier too. *NOTE* Also, this recipe is best if made ahead of time and eaten later/the next day. The flavors really have time to soak in that way. Or you could probably make it in a slow cooker, I don't have one but this is an assumption. EDITED TO ADD: I forgot, it's a bit more bitter than I like. I like to add a tiny bit of sweetener, this should just be to taste and the sweetener of your choice. Stuff you will need: to the drawing board! Prep directions: First, put 2.5 cups water with a veggie base/or use veggie broth, in a medium pot. While waiting for the wat...
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