Recipes

Vegan Potato Curry

Ingredients

  • 4 potatoes, peeled and cubed
  • 2 tbls oilive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teas cumin
  • 1/4 teas cayenne
  • 1 tbls curry powder
  • 1 tbls garam masala
  • 1 inch piece of fresh ginger, grated
  • 1 teas salt
  • 15 oz can of garbanzo beans(chick peas)
  • 14.5 oz can diced tomatoes
  • 3/4 cup frozen peas
  • 5.5 oz can tomatoe paste
  • 14 oz can coconut milk

Directions

  1. Cook potatoes in salted water until just tender. Drain and allow to steam for a minute or two.
  2. Heat olive oil in a large skillet or wok and saute onions until translucent and add garlic and cook an additional 30 seconds.
  3. Season with cumin, cayenne, curry, garam masala, ginger and salt and cook for two minutes more.
  4. Add the tomatoes, garbanzo beans and peas.
  5. Heat to boiling and simmer 5 minutes or so to reduce liquid.
  6. Add potatoes, tomatoe paste and coconut milk.
  7. Heat through.

Serving Suggestions:
Serve over quinoa, rice or noodles.

 

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