Vegan Curry

Tonight’s dinner consisted of one of my favorite vegan curries! It’s simple, easy, filling, and most importantly, delicious!!

For the recipe you will need:

1 medium russet potato, chopped into bite size pieces

1/2 yellow onion, finely chopped

2 cloves garlic, minced

1/2 tbsp Garam Masala

1 tsp Cumin

1 tsp Ground Corriander

1 tsp Paprika

1/2 tsp Turmeric

1/4 tsp Cayenne Pepper

Salt and Pepper to taste

1 14oz can Diced Tomatoes

1/2 can Coconut Milk

7oz can Sweet Peas

1 tbsp Cornstarch

First, after you’ve chopped your potato, add about 2-3 tbsp or so of water into the bowl and place in microwave. Top the bowl with a plate and cook for about 4 minutes. You can obviously steam the potato any way you’d like but this is how I do it. Then, in a large pan with high sides, add about 1 tbsp olive oil and heat on medium high heat. Once hot, add your onion and drained, steamed potato. Add salt and pepper and sauté for several minutes. Once your potatoes are slightly browned and onion is soft, add your garlic. Sauté another minute or so. Add your spices and incorporate them well. Then add your tomatoes (do not drain) and Peas. Bring to a boil then cover and simmer for 10 minutes. Add 1/2 can of coconut milk and cook for another 5 minutes. With your cornstarch add some water and mix well then add to the pan and cook another 5 minutes to let thicken. Not mentioned in recipe but I love cilantro so I chopped some up and added it in. I paired my curry with some riced cauliflower to keep it low carb but rice is always my first choice.

You can really customize this recipe however you’d like. Don’t have a potato? Use a can of chickpeas. Don’t have Peas? Use chopped carrots or corn. I’ve also used cauliflower in place of the potato. I’ve also skipped the garlic once because I didn’t have any on hand. Do you boo, and I’m sure you’ll do it well!

Best,

Liz

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