Both family and friends will be impressed by this quick and simple orange zucchini bread recipe. Despite being really simple to create, it tastes like you spent hours baking!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 (15 ounce) can chickpeas, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup broccoli florets
- 1 cup peas
- 4 teaspoons curry powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 2 cups chopped kale, or to taste
- 1 (14 ounce) can coconut milk
- 1 teaspoon white sugar
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
- Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.
- You can use fresh vegetables or frozen and vegetable oil instead of olive oil.
Reviews
My family loves this dish , vegan and meat eaters!!! I use less cayenne pepper, dish is very spicy. I also serve over rice and top with vegan orange chicken.