Looking for a way to save money and enjoy a delicious free-from meal? Perfect for a cold winter night, this curry recipe is flavorful and full of soul. Using in-season veggies, this dish is economical and healthy. Traditional curries use coconut milk. However, I used flax milk in this recipe due to family preference. You can use any non-dairy milk of your choice. Chickpeas are added for protein. This recipe serves four. You can freeze the leftovers.
Loaded Veggie Curry with Sweet Potatoes and Kale
- 3 Tbsp Curry powder
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 Tbsp Oil
- 3 Sweet potatoes medium
- 1 bag Frozen veggies
- 1 bunch Kale
- 14oz. can Chickpeas drained or rinsed
- 3 cups Flax Milk
- 1 cup Cilantro chopped leaves and stem
- Peel and chop sweet potatoes in 1 inch cubes.
- Heat oil in Dutch oven or large pan on medium high.
- Add sweet potatoes and stir to coat in the oil. Cook for 2 minutes.
- Add chickpeas and cook for one minute.
- Add curry powder, seal salt, black pepper, garlic powder, and onion powder. Stir and coat veggies. Let the seasoning heat till aromatic.
- Add flax milk and stir. Be sure to scrape the bottom of pot to get all of the flavor. Bring to a boil.
- Reduce heat to low heat and cover for 20 minutes.
- Remove stems and chop kale.
- Stir kale and cilantro into the curry and cook for 5 minutes.
- Serve over rice.