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. Add the curry powder, cumin, and crushed red pepper; stir until fragrant, about 1 minute. Add the coconut milk and bring to a boil. Add the potatoes, squash, and tomatoes.

2. Cover and simmer until potatoes are almost tender, stirring occasionally, about 15 minutes, adding a little water if necessary. Add the carrots and cauliflower. Cover and simmer until all the vegetables are tender, stirring occasionally, about 7 minutes. Add the kale. Season with salt and pepper. Divide rice among 4 plates and top with the curry. Garnish with cilantro leaves.

   
   © 2012 Omega Institute for Holistic Studies