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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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Ingredients
Amt.	Measure	Ingredient



2	cloves	garlic minced
1/2	medium (2-1/2\" dia)	Onion, chopped
1	tablespoon	tomato paste
1	medium whole (2-3/5\" dia)	Tomatoes
2	cup diced	potatoes
1	can (13 oz)	Milk, canned, evaporated, without added vitamin A
1	tablespoon	Spices, curry powder
1	teaspoon	turmeric, ground
1	cup	Spinach
1/2	cup	Peas, frozen
1/2	teaspoon	salt
1/4	teaspoon	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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