Spicy Vegetable Curry with Coconut Milk

Name: Spicy Vegetable Curry with Coconut Milk
Total time: 105
Yield: 6
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

Recipe by Yani Perez from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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2 medium potatoes, peeled and diced
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2 tablespoons olive oil
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1 medium onion, chopped
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1 (15 ounce) can chickpeas, drained
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1 (14.5 ounce) can diced tomatoes
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1 cup broccoli florets
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1 cup peas
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4 teaspoons curry powder

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1 tablespoon garlic powder
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2 teaspoons salt
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2 teaspoons ground cumin
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1 teaspoon ground ginger
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1 teaspoon cayenne pepper
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2 cups chopped kale, or to taste
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1 (14 ounce) can coconut milk
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1 teaspoon white sugar

Instructions

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.