Recipe: Vegetable Curry (Indian)

Indian-style Vegetable Curry Recipe

Creamy Indian-style coconut milk-based vegan curry

Serves: 4 servings

Recipe courtesy of Tasty

Photo courtesy of Ela Vegan

Ingredients:

• Salted water (to boil the potatoes)
• 2lbs of potatoes , cut into squares
• 1 tablespoon coconut oil
• 1 medium onion , chopped
• 4 garlic cloves , minced
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper (optional)
• 4 tablespoons curry powder
• 1 teaspoon of salt
• 1 teaspoon ground pepper
• 2cm ginger, chopped
• 1 jar of whole tomatoes
• 1lb peas
• 1 liter of coconut milk

Preparation:

1. Boil water and salt in a pot. Add the potatoes, reduce the heat, and cook for approximately 12 minutes or until the potatoes can be easily cut with a fork.
2. Strain the potatoes, and set aside.
3. In the same pot, add coconut oil and fry onion and garlic for 3-5min.
4. Add cumin, cayenne, curry, salt, pepper, and ginger. Mix and cook for a couple of minutes until the mixture releases its aroma (CAUTION: do not burn the spices)
5. Add tomatoes and peas to the mixture.
6. Add coconut milk to high-medium heat. When everything is mixed, introduce the potatoes, reduce the heat and cook for another 3-5min.
7. Serve with cilantro, yogurt, and lemon (optional)