VEGAN POTATO CURRY
If you are a fan of curry, this is the dish for you, the curry flavors combined with the coconut milk make this a dish rich in nutrilicious flavor!
(peeled and cut into cubes)
Himalayan Sea Salt
Cashews / optional
(cut into halves & toasted)
Put the cubed potatoes into a pot of salted water and boil for about 15 minutes until cooked but not too tender. Drain and set aside
Heat the olive oil in a large pan or wok over medium heat, and add the diced onions and minced garlic allowing to cook for 5 minutes until soft and fragrant.
Add in the cumin, curry powder, cayenne pepper (if using),grated ginger and salt and cook for 2 minutes.
Add the tomatoes, chickpeas, potatoes, and frozen peas, mixing all ingredients together.
Add in the coconut milk, the toasted cashews and bring to a simmer for 10 minutes.
Enjoy this succulent dish, with some brown rice or fluffed quinoa!
Curry Recipe, Potatoes, Vegan