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Spicy potatoes, peas & greens curry

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 -4
Author Mama Nature’s Bar & Grill Recipe Book


  • 1 15 oz. can coconut milk
  • ½ bunch collard greens
  • - or spinach
  • 1 medium yellow onion
  • 1-2 russet potatoes
  • 1 cup frozen peas
  • 3 garlic cloves
  • 2 Tbsp fresh ginger
  • 1 hot pepper
  • - scotch bonnet or habañero
  • 2 Tbsp sesame oil
  • 1 Tbsp tamari or shoyu
  • ½ cup water
  • 2-3 tsp Buddha Shake Curry Mix™
  • Salt to taste


  • Finely chop the garlic, ginger and hot pepper. Chop the onion and potatoes into ¼-inch pieces and chop up the collard greens any old way. In a wok or large skillet, sauté the garlic, ginger and ½ the onions in oil for 5 minutes on medium heat. Add the hot pepper and curry mix and simmer for 2 more minutes. Add the water, coconut milk, peas, potatoes, collard greens, tamari and the remainder of the onions. Simmer on low for 20 minutes or until potatoes are tender, stirring occasionally. Serve over brown rice.