Spicy Vegetable Curry with Coconut Milk

Name: Spicy Vegetable Curry with Coconut Milk
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
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

5.0

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1 Review

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This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.

Recipe by Yani Perez

Published on October 14, 2014

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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.
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.
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.

Cook's Note:

You can use fresh vegetables or frozen and vegetable oil instead of olive oil.

Nutrition Facts (per serving)

346	Calories
20g	Fat
37g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 346
% Daily Value *
Total Fat 20g	25%
Saturated Fat 13g	66%
Sodium 1074mg	47%
Total Carbohydrate 37g	14%
Dietary Fiber 8g	27%
Total Sugars 6g
Protein 9g
Vitamin C 53mg	266%
Calcium 103mg	8%
Iron 7mg	36%
Potassium 820mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.