Name: Spicy Vegetable Curry with Coconut Milk
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Potatoes, peeled and diced - 2 medium; Olive oil - 2 tablespoons; Onion, chopped - 1 medium; Chickpeas, drained - 1 (15 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Broccoli florets - 1 cup; Peas - 1 cup; Curry powder - 4 teaspoons; Garlic powder - 1 tablespoon; Salt - 2 teaspoons; Ground cumin - 2 teaspoons; Ground ginger - 1 teaspoon; Cayenne pepper - 1 teaspoon; Chopped kale, or to taste - 2 cups; Coconut milk - 1 (14 ounce) can; White sugar - 1 teaspoon

Ingredients for - Spicy Vegetable Curry with Coconut Milk

1. Potatoes, peeled and diced 2 medium

2. Olive oil 2 tablespoons

3. Onion, chopped 1 medium

4. Chickpeas, drained 1 (15 ounce) can

5. Diced tomatoes 1 (14.5 ounce) can

6. Broccoli florets 1 cup

7. Peas 1 cup

8. Curry powder 4 teaspoons

9. Garlic powder 1 tablespoon

10. Salt 2 teaspoons

11. Ground cumin 2 teaspoons

12. Ground ginger 1 teaspoon

13. Cayenne pepper 1 teaspoon

14. Chopped kale, or to taste 2 cups

15. Coconut milk 1 (14 ounce) can

16. White sugar 1 teaspoon

How to cook deliciously - Spicy Vegetable Curry with Coconut Milk

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

2 . Stage

Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.

3 . Stage

Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.