Spicy Vegetable Curry with Coconut Milk

Made with coconut milk and an array of vegetables, this spicy vegan curry is great served with tortillas, rice, or pasta.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 346 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 cup broccoli florets
• 2 teaspoons ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 medium onion, chopped
• 4 teaspoons curry powder
• 2 medium potatoes, peeled and diced
• 1 (15 ounce) can chickpeas, drained
• 1 cup peas
• 2 cups chopped kale, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.