There are so many ways to make a fragrant and hearty curry dish. I love curries for a lot of reasons, one being that they can make filling, meatless meals. Dishes that bring big flavor and comfort to the table are always winners, right? I like to think my recipe for mushroom and kale enchiladas with red sauce hits those marks, too. It’s one of my favorites!
Curry is fab comfort food and always a delight in my book. We got a ton of rain this past weekend, and that made for a handful of dreary days, so comfort food was in full swing in my house.
Ingredients
- 2 tablespoons olive oil
- 3/4 pound new potatoes, washed and cut into evenly-sized chunks
- 1/4 cup white onion, diced
- 3 garlic cloves, minced
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes in juice
- 1 (13.5-ounce) can full-fat coconut milk
- 2 teaspoons yellow curry powder
- 1-1/2 teaspoons turmeric
- 1/2 teaspoon ground cumin
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full recipe : www.azgrabaplate.com
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