Simple Veggie Curry #VeganFridays

    Curry on and make this.

    Simple Veggie Curry


    Serves: 4

    2 tablespoons salt, for water

    2 pounds potatoes, cut to 1-inch cubes

    1 tablespoon vegetable oil

    1 medium onion, diced

    4 cloves garlic, minced

    2 teaspoons cumin

    1 teaspoon cayenne

    4 teaspoons curry powder

    1 teaspoon salt

    1 teaspoon black pepper

    1-inch piece of ginger, minced

    1 14-ounce can diced tomatoes

    1 15-ounce can chickpeas, drained

    1 15-ounce can peas, drained

    1 14-ounce can coconut milk


    # Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.

    # Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.

    # Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

    # Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

    # Enjoy!