Spicy Vegetable Curry with Coconut Milk

5.0
(1)
1 Review
2 Photos

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.

Submitted 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

  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.

  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.

  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.

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 17%
Vitamin C 53mg 59%
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.

You’ll Also Love

Vegetarian Coconut Curry with Tofu
Vegan Coconut-Lentil Curry with Sweet Potatoes
5 Ratings
Vegetarian Red Lentil Coconut Curry
Vegan One-Pot Coconut Curry with Pasta and Vegetables
9 Ratings
Clean-Eating Coconut Chickpea Curry
10 Ratings
One-Pot Vegan Potato Lentil Curry
11 Ratings
Vegan Indian Curry with Cauliflower and Lentils
31 Ratings
Instant Pot® Vegan Korma
3 Ratings
Vegan Keto-Friendly Thai Yellow Curry
1 Rating
Vegan Butternut Squash and Chickpea Curry
3 Ratings
Thai-Inspired Vegan Coconut Curry
Easy Vegan Coconut Curry with Tofu
2 Ratings
Vegan Sweet Potato Chickpea Curry
103 Ratings
Butternut Squash Coconut Curry
12 Ratings
Easy Plant-Based Cauliflower Curry
Card Placeholder Image
Red Curry with Tofu
1 Rating