Prep Time:

10 min

|

Cook Time:

45 min

Serves 4

Ingredients

• 1 teaspoon vegetable oil

• 3/4 cups onion, diced medium

• 1 tablespoons curry powder

• 1 teaspoon cumin, ground

• 1 pinch red pepper flakes

• 1 cup coconut milk

• 2 cups potato, diced medium

• 2 cups crushed tomato (use a good canned product)

• 2 cups acorn squash, peeled and diced medium

• 2 cups carrots, diced medium

• 1 cup cauliflower florets

• 2 cups kale, shredded

• 4 cups cooked basmati rice

• 1/4 cup cilantro, washed and chopped (optional)

Directions

1. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook until tender, stirring occasionally, about 10 minutes.

2. Add the curry powder, cumin, and crushed red pepper; stir until fragrant, about 1 minute.

3. Add the coconut milk and bring to a boil.

4. Add the potatoes, squash, and tomatoes. Cover and simmer until potatoes are almost tender, stirring occasionally, about 15 minutes, adding a little water if necessary.

5. Add the carrots and cauliflower. Cover and simmer until all the vegetables are tender, stirring occasionally, about 7 minutes.

6. Add the kale. Season with salt and pepper.

7. Divide rice among 4 plates and top with the curry. Garnish with cilantro leaves.

   
   © 2012 Omega Institute for Holistic Studies