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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
clovesgarlic minced
1/2
medium (2-1/2\" dia)Onion, chopped
1
tablespoontomato paste
1
medium whole (2-3/5\" dia)Tomatoes
2
cup dicedpotatoes
1
can (13 oz)Milk, canned, evaporated, without added vitamin A
1
tablespoonSpices, curry powder
1
teaspoonturmeric, ground
1
cupSpinach
1/2
cupPeas, frozen
1/2
teaspoonsalt
1/4
teaspoonblack pepper
Steps
Sequence Step
1Add 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.
2Add 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.
4Bring 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.
5Add coconut sugar, sea salt and black pepper (to taste).
6Serve with chopped cilantro on top and with basmati rice and/or vegan naan bread






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