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Christian Vegetarian Association Presents:
Take Heart!
Veggies In Coconut Curry Sauce


2 Tbsp olive oil or other vegetable oil

1 clove garlic, peeled, stemmed and minced

Half inch piece fresh ginger, peeled and minced

1 large yam or sweet potato

1 lb kale, washed thoroughly, drained well, stems removed and chopped coarsely

1 cup cooked chickpeas OR 1 cup frozen peas or green beans

1/2 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground fenugreek

1 tsp ground turmeric

1/2 tsp paprika

1/2 tsp green curry paste, OR a pinch of cayenne

1/4 tsp salt OR 1 Tbsp soy sauce

1/2 can coconut milk + 1/2 cup water OR 1 can light coconut milk


1. Heat the oil on low in the 8 quart pan

2. Prep the veggies

3. Turn the heat up to medium, fry the garlic and ginger in the oil until the garlic starts to brown

4. Turn the heat up to medium-high, add the sweet potato. Sauté 5 minutes until the veggies are heated through

5. Add the cumin, coriander, turmeric, and cayenne if using, and stir 2 more minutes, until well mixed with the veggies

6. Add the chopped kale and stir until the kale is wilted

7. Add the cooked chick peas

8. Turn the heat down to medium, cover and cook for 5 minutes, or until the veggies reach the desired doneness. Add a sprinkle of water if the veggies are sticking

9. Add the coconut milk, and green curry paste if using. Stir well, and cook another 5 minutes

Your question and comments are welcome

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