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Recipes - Potato Curry

Recipe Name

Potato Curry

Submitted by

annewinter

Recipe Description

Vegan Entrée

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	20	Ready In (minutes)	25

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



50	clove	garlic minced
9 1/8	large	Onion, chopped
1 1/2	cups	tomato paste
16 7/8	large whole (3" dia)	Tomatoes
20 1/3	large (3" to 4-1/4" dia.)	potatoes
25	cans (13 oz)	Milk, canned, evaporated, without added vitamin A
25	tablespoons	Spices, curry powder
8 1/8	tablespoons	turmeric, ground
75	leaves	Spinach
6 1/3	packages (10 oz)	Peas, frozen
1/4	cup	salt
2 1/8	tablespoons	black pepper

Steps

Sequence	Step

1	Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.
2	Add the chopped potatoes and chickpeas and toss in the spices until well mixed.
3	. Add the chopped tomatoes, vegetable stock and coconut milk and stir in.
4	Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they’re ready by bringing out a piece of potato and sticking a fork into it to test if it’s fork tender.
5	Add coconut sugar, sea salt and black pepper (to taste).
6	Serve with chopped cilantro on top and with basmati rice and/or vegan naan bread

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