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Spicy Vegetable Curry with Coconut Milk
Spicy Vegetable Curry with Coconut Milk
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Spicy vegan coconut curry with a medley of veggies, perfect with tortillas, rice, or pasta.
Ingredients:
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 (15 ounce) can chickpeas, drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup broccoli florets
  • 1 cup peas
  • 4 teaspoons curry powder
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 2 cups chopped kale, or to taste
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon white sugar
Instructions:
  • In a large pot, simmer potatoes in salted water until tender, about 20 minutes. Drain before using.
  • In a pot over medium heat, saute onion in oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
  • Combine curry powder, garlic powder, salt, cumin, ginger, and cayenne in a small bowl. Pour the spice mixture over the vegetables and cook while stirring for 10 minutes. Next, add kale, coconut milk, and sugar. Cover and simmer over medium heat for 30 minutes. Stir occasionally and continue cooking until the sauce reaches your preferred thickness, around 20 more minutes.

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