Quick, and Probably Inauthentic Curry

Potato and Cauliflower Curry

  • 2 large potatoes, cubed
  • 1 medium head cauliflower, chopped into florets
  • 2 small carrots
  • 1/2 large head of kale
  • 1 red pepper
  • 1 onion
  • 1 clove garlic
  • 1 quart chicken broth
  • 1 chicken breast, pre-cooked
  • olive oil
  • curry powder

Heat oil in a large pan; add curry powder and stir until fragrant. Add garlic and onion; cook for two or three minutes. Add cauliflower, potato, carrots, and chicken stock; cover and simmer for ten to fifteen minutes until the vegetables are tender. Add the pepper and kale, and turn off the heat once the kale is bright green, the chicken is warmed through, and the peppers are slightly softened.

To make this recipe vegan/vegetarian: omit chicken breast, and use vegetable stock in place of chicken stock.

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