What’s the thing we cherish the most about vegetarian curry? Veggies and coconut milk.
The rest of this lovely recipe is essentially veggies and a unique blend of flavors and spices.
We dit it with broccoli, carrot, onion, snow peas and tomato, yet you could do it with simply chime peppers and onion, potatoes, cauliflower, and so forth – whatever you wish!
Concerning the flavors we kept it straightforward with curry powder and a squeeze of cayenne. Be that as it may, you could likewise simply include a dried red bean stew for a comparative impact. Add turmeric, cinnamon or cumin to increase flavor.
The final product? A super straightforward, veggie-pressed (Vegan and CF) curry that will satisfy a group. Indeed, even those going back and forth about vegetarian curry ought to attempt this formula as it’s substantial on the coconut milk and light on the flavors.
Spicy Vegan Potato Curry
- 1 (14 ounce) can coconut milk
- Put potatoes into an extensive pot and cover with salted water. Heat to the point of boiling over high warmth, then lessen warmth to medium-low, cover, and stew until only delicate, around 15 minutes. Deplete and permit to steam dry for a moment or two.
- In the interim, warm the vegetable oil in an expansive skillet over medium warmth. Blend in the onion and garlic; cook and mix until the onion has diminished and turned translucent, around 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Include the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut drain, and convey to a stew. Stew 5 to 10 minutes before serving.
*Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.