Coconut Curry

Simple and super easy to throw together in minutes - the hardest part is peeling and boiling potatoes, but even that you could simplify by buying canned potatoes.

This meal took me 15 min. tops to make, start to finish!

*We make rice and quinoa in large batches using a rice cooker and freeze in Tupperware, dinner is SUPER easy this way, only 10 min. to microwave to defrost and you're done!

Ingredients:

1 can Chickpeas, drained
1 can Diced Tomatoes, undrained
1/2 can Peas, drained

1 Large Potato, peeled, diced and boiled until tender (about 10 min.)
2 Handfuls Kale, finely chopped (I use the Ninja)

Spices: Ginger, garlic, cumin, to taste - Garam Masala if you have it, and cayenne pepper if you like it spicy

Sauce:
1 Can Carrots, Drained
1/2 can Light or Regular Coconut Milk (we buy ours at Trader Joe's - 99 cents)
*Reserve the rest of the can for later use - Suggestions:
Add to coffee
or
Puree with banana and refrigerate for a quick "pudding"
or
Stir with extra rice and cinnamon and raisins for an easy "raisin pudding"


In a pot, combine the chickpeas, tomatoes, peas, potato and kale
Add spices

In a blender, combine carrots and coconut milk and puree until smooth

Combine sauce with veggies and spices in pot and stir
Warm through if serving immediately, or transfer to microwave safe container to heat later

Serve over rice or quinoa