Vegan Potato Curry Recipe

Ingredients

• 1 tablespoon coconut oil
• 1 small onion (chopped)
• 4 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 stalks Escallion or green onions (chopped)
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme (or 2 sprigs)
• 1 medium tomato (chopped)
• 4 medium potatoes (peeled and chopped)
• 1 medium carrot (diced)
• 1 1/2 cups cooked chickpeas (or 1-15 ounce can)
• 1-15 ounce can coconut milk
• 1 cup water
• 1/2 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon Cayenne pepper (or 1 whole Scotch pepper)
• 1/4 teaspoon ground allspice/pimento (optional)

Instructions

1. 1

   Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.

2. 2

   Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.

3. 3

   Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).

4. 4

   Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.